Salmon Kebabs with Herb Sauce

Level: Intermediate Yield: 6 servings Total time: 35 min Active time: 35 min

Nutritional analysis (per serving, 1 of 6): Calories 291; Total Fat 24 g; Saturated Fat 4 g; Carbohydrates 4 g; Dietary Fiber 1 g; Sugar 1 g; Protein 16 g; Cholesterol 42 mg; Sodium 297 mg.

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for greasing the grill grates

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper

1 pound center-cut salmon, skin and pin bones removed, cut into 24 pieces (about 12 inches each)

1 small red onion, sliced into 1-inch-wide pieces

1 lemon, sliced into 1/3-inch-thick rounds and then quartered, plus lemon wedges for serving

Herb Sauce (recipe follows)

Herb Sauce (makes about 3/4 cup)

1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice (from 1 lemon)
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

Special equipment: Six 8-inch-long metal skewers (if using wooden skewers, soak them in water for 1 hour before using).

Directions

Preheat the grill to 375F.

In a large bowl, whisk together the 2 tablespoons olive oil, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper; add the salmon, red onion, and lemon quarters and gently toss to coat.

Assemble the kebabs: thread several pieces of red onion onto a skewer, then a piece of salmon, then a lemon quarter; continue until each skewer has 4 pieces of salmon. Repeat with remaining ingredients.

Generously oil the preheated grill grates. Place the kebabs on the grill and cook, turning once halfway through, until grill marks appear and the salmon lifts easily from the grill, about 46 minutes (an indoor grill pan may be used).

Transfer kebabs to a serving platter, drizzle with Herb Sauce, and serve with lemon wedges.

Herb Sauce directions

In a small food processor fitted with the blade attachment, combine the olive oil, lemon zest, lemon juice, red pepper flakes, garlic, and 1/2 teaspoon salt; pulse until the garlic is finely chopped.

Add the basil and parsley and blend until finely chopped. Transfer to a bowl for serving.