Grilled Mediterranean Salmon with Lemon Marinade

This salmon skewer is a hot summer nights dream.

Chalk up another dinner in our summer series, with this one possibly being my favorite of the bunch. Healthy and tasty (kind of our wheelhouse), this salmon is not to be f'd with. While we personally also enjoy a good baked salmon, there is just something amazing about this perfectly grilled and marinaded version.

If you are iffy on fish, or even salmon specifically, do yourself a favor and give it another try. Fresh fish is a must!

INGREDIENTS

• 1 pound salmon cub into cubes

• 1 jar artichoke hearts

• 1 lemon sliced thinly and halved

• 1 bell pepper cut into large chunks (I used red, yellow and green mixed)

• 1/2 red onion cut into large chunks

• salt and pepper to taste

Lemon Marinade

• 1/4 cup fresh sweet basil chopped finely

• 1/4 cup fresh cilantro chopped finely

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon white wine vinegar

• 2 cloves garlic minced

• 1/8 teaspoon sea salt or to taste

INSTRUCTIONS

1. Soak wooden skewers in water for at least an hour prior to using. Alternately, use metal skewers.

2. Prepare the marinade by adding all the ingredients together in a small dish. Mix to combine and refrigerate for an hour or more.

3. Add the salmon to 4 skewers, alternating salmon and thinly sliced pieces of lemon. Drizzle with 1/2 of the marinade. The marinade can simply be spooned on, or you can use a brush to more evenly coat the skewers. Try to get all sides to help salmon not stick to the grill.

4. Add the artichoke hearts, peppers, and onions to 4 skewers

5. Over a very hot grill, cook the skewers for 4-6 minutes. Flip, and cook the other side until the salmon is cooked throughout. The salmon should not stick to your grill when it is cooked on one side. Cook veggies until they are cooked to preferred crispness.

6. Serve the skewers with the remaining lemon sauce and fresh chopped basil.