Grilled Rosemary Salmon Skewers

I had forgotten about grilling salmon on rosemary skewers.  I had done it years ago and with three rosemary bushes in our garden, it suddenly hit me that it was time to try it again.  The stems make a wonderful skewer which imparts a subtle rosemary essence to the salmon.  While my stems were pretty hardy, I did first skewer the salmon and tomatoes with a metal skewer, making them much easier to thread onto the stems.

Generally on our grill, I will cook a 1" salmon fillet for about 15 minutes (this is on #4 on a George Foreman grill).  But since the kabobs were cube into 1" cubes, it took much less time.  I cooked them for 10 minutes (turning every few minutes), but next time will only cook 7-8 minutes for a moister outcome. 

GRILLED ROSEMARY SALMON SKEWERS (serves 2-3)

1 tsp minced fresh rosemary
1 tsp EVOO
1 clove garlic, minced (about 1 tsp)
1/2 tsp zested lemon rind
1/2 tsp lemon juice
S&P
1/2 to 3/4" center-cut salmon fillet, skinned, cut into 1" cubes
1/2 pint cherry or grape tomatoes

Preheat grill to medium-high.

Combine rosemary, oil, garlic, lemon zest, lemon juice, and S&P in a small bowl.  Add salmon cubes, toss to coat.  Alternating the salmon and tomatoes, divide among four 12" skewers.

Oil or spray grill rack.  Grill the skewers, carefully turning once, until salmon is cooked through (times depend on your grill).  Serve immediately.