Wild Salmon and Garden Vegetable Spiedini

Wild Salmon Veggie Spiedini www.mealsonheelsbymindy.com

Wild Salmon and Garden Vegetable Spiedini

Zested Wild Salmon Spiedni

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: Serves 4-6.


  • 4 10-inch bamboo or metal skewers
  • 2 10 oz pieces center-cut Wild salmon fillets, skinned (you can substitute with shrimp)
  • 2 medium zucchini
  • ½ cup dry white wine
  • 4 Tbs Extra Virgin olive oil
  • 2 Tbs chopped fresh dill leaves
  • 2 tsp minced garlic
  • 12 vine-ripened cherry tomatoes
  • Option to add fresh basil leaves to separate tomato skewers
  • Plate with wedges of fresh lemon.


  1. Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
  2. Pat Wild salmon dry and cut into 16 cubes.
  3. Cut zucchini into ¾-inch-thick rounds. In a bowl stir together wine, oil, dill and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
  4. Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper.
  5. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 - 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.) Serves 4-6.
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