Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Grilled Salmon Rosemary Kebabs Adapted from: Million Hearts Prep: 15 mins Cook: 6 mins Servings: 4 Use the sturdy rosemary branches, stripped of leaves, as skewers for these salmon kebabs; theyΓÇÖll add a subtle, smoky flavor that hints of pine. Ingredients 1 pound center-cut wild caught salmon fillet, cut into 1-inch cubes 1 pint organic cherry or grape tomatoes 2 teaspoons extra-virgin olive oil 1 teaspoon lemon juice 2 teaspoons minced fresh rosemary 2 cloves garlic, minced 1 teaspoon freshly grated lemon zest ┬╜ teaspoon sea salt Freshly ground pepper, to taste *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View As Slideshow Preheat grill to medium-high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers (we love to use sturdy, flavorful rosemary branches instead of skewers) Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately and enjoy! Tip Secret to oiling the grill rack? Oil a folded paper towel, hold with tongs & rub over the rack. print TAGS: Heart Healthy, Quick + Easy, Rosemary, Salmon, Skewers, Tomatoes, Vegetables Related Recipes Minty Tart Kale Pumpkin “Cheese” Sauce With Quinoa Pasta Soothing Arthritis Elixir Creamy Vegan Banana Rice Pudding Cucumber, Red Onion + Dill Salad The Beet Is On Verde Ginger Ale Vegan Cauliflower Fettuccine Alfredo