Recipes

Ingredients

• 16 ounces thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces
• 1/2 large green bell pepper, cut into 1- to 1 ½-inch chunks
• 1/2 large red or yellow bell pepper, cut into 1- to 1 ½-inch chunks

Marinade

• 2 lemons, juiced
• 4 tablespoons white wine
• 2 tablespoons olive oil
• 1 teaspoon (about 2 cloves) garlic, minced
• 1 teaspoon dried dill
• 1/2 teaspoon paprika or smoked paprika
• Salt and pepper to taste
• 8-10 bamboo skewers, soaked in water for 30 minutes
• Fresh dill and lemon wedges, for garnish

Preparation

1. In a small bowl, whisk together all marinade ingredients. Toss with salmon pieces and let sit for 15-30 minutes.
2. Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kabobs on the soaked skewers, alternating between salmon and bell pepper pieces.
3. Gently place the kabobs on the hot grill and grill for about 4 minutes on each side.
4. Garnish with fresh dill and lemon wedges.