Featured Pinch Tips Video
- 1 1/2 lbs skinless wild salmon fillet,cut into 1-inched-inch pieces
- 2 lemons,very thinly sliced into rounds
- olive oil
- 1 t salt
- 1/2 t. black pepper
- 2 garlic cloves,crushed
- 1/4 t. crushed red pepper flakes
- fresh dill sprigs
1If using bamboo skewers,soak in water 1 hour.
Combine olive oil,salt,pepper,garlic and red pepper flakes in a ziplock bag.Add salmon and marinate at least 30 minutes.Remove salmon,beginning and ending with salmon, thread salmon and folded lemon slices onto skewers .Place on a hot charcoal grill,turning to cook evenly on all sides,8-10 minutes total. Dip dill springs in marinate and brush salmon while cooking .Place on a platter to serve.