Grilled Rosemary-Salmon Spedini -

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Grilled Rosemary-Salmon Spedini

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By Jean Harvey-Berino

Posted December 26th, 2007

This article is reprinted with permission from The EatingWell Diet: Introducing the VTrim Weight-Loss Program (EatingWell), by Jean Harvey-Berino, (2007, Countryman)

The EatingWell Diet: Introducing the VTrim Weight-Loss Program (EatingWell)

Servings:	4
Author Notes:	If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian kebabs; they’ll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.
Ingredients:	2 teaspoons minced fresh rosemary 2 teaspoons extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon freshly grated lemon zest 1 teaspoon lemon juice 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground pepper 1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes 1 pint cherry tomatoes
Instructions:	Makes 4 Servings, 2 Skewers Each Active time: 30 minutes Total: 30 minutes Equipment: Eight 12-inch skewers 1. Preheat grill to medium-high. 2. 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. 3. Oil the grill rack (see Tip, page 245). Grill the spedini, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately. To make ahead: Prepare spedini (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. Per Serving: 246 calories; 15 g fat(3 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 211 mg sodium; 598 mg potassium Nutrition bonus: Selenium (60% daily value); Vitamin C (25% dv); Potassium (17% dv); Vitamin A (15% dv); Excellent source of omega-3s; Healthy Weight; Lower Carb