Grilled Salmon Skewers
This is a delicious summer recipe that is full of healthy fats and lemony flavour. When you're grilling, always use oil with a high smoke point. Ghee and coconut oil have the highest smoke point of any unrefined oil, so they won't produce harmful free radicals when heated.
Prep time: 15 minutes
Cook time: 10 minutes
Serves 4
Ingredients
8 skewers
1 1/2 pounds wild-caught salmon, skinned and deboned; cut into 2” pieces
2 lemons, thinly sliced
2 zucchinis, cut into 2-inch pieces
2 bell peppers, cut into 2-inch pieces
4 tablespoons melted butter/ghee/coconut oil, divided
Juice of 1/2 a lemon
2 tablespoons chopped fresh herbs (dill, parsley, cilantro or basil)
1/2 teaspoon sea salt
Pepper, to taste
Instructions
Soak the skewers in water (if using wooden ones) for a minimum of 20 minutes and up to 4 hours.
Heat a grill or barbecue to medium-high heat.
To assemble the skewers, layer a piece of salmon, a slice of lemon (folded in half), zucchini and bell pepper; repeating this order until the skewer is full. Repeat this process for all eight skewers.
Brush the skewers lightly with melted ghee/coconut oil and place on the barbecue. Cook for 10 minutes, flipping every couple of minutes, until the fish is cooked through.
To make the sauce, combine two tablespoons of melted ghee with lemon juice, herbs, sea salt, and pepper.
When the skewers are cooked, remove from the heat and drizzle with the Lemon and ghee. Serve immediately.