This shish kabob recipe works well, but be gentle as rough handling will cause the cooked fish pieces to break and fall off the skewer.
Any size skinless salmon fillet cut into 1” cubes
½” thick sliced zucchini, enough to put 1 slice between every 2 pieces of salmon
¾ inch pieces of red and green pepper
Cherry tomatoes or quartered small tomatoes
Lemon juice or concentrate
Freshly ground salt and pepper
Mayo or other preferred dip
Start and finish each kabob with zucchini or pepper to hold it all tightly. Alternate salmon with tomato, zucchini and pepper
Mix together olive oil, lemon juice, rosemary, salt and pepper and pour into a ceramic dish large enough to allow the kabobs to lay flat in the marinade for half an hour to 1 hour.
These can be cooked on your grill or in the oven broiler, but oil or spray the racks to prevent sticking – which will cause the salmon to break apart. Cook only 6 to 8 minutes depending on the amount of heat. (When cooking fish, cook it until the center reaches 145°F on an instant-read or meat thermometer)
Turn while cooking and brush on remaining marinade.
Serve fresh off the grill or broiler tray, using ordinary mayo or any other preferred dressing as a dip.