Grilled Salmon Skewers

Serving Size: 8-12

grilled salmon skewers


Place salmon strips in a resealable plastic bag and add the marinade. Seal and turn the bag so that strips are coated. Refrigerate and marinate for one hour. In a medium bowl, combine all Gazpacho Salsa ingredients. Cover and refrigerate one hour to allow flavors to blend. To prepare salmon, remove salmon strips from marinade Over medium-hot coals or gas barbeque, grill salmon strips 4 minutes, turn and grill additional 3 minutes. Grill bread slices until toasted Place grilled bread on each plate and top with a salmon skewer. Spoon on Gazpacho. Serve.


  • 2 tbsp. Balsamic Vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Lemon Peel finely chopped
  • 1 Clove Garlic finely chopped
  • 1 tsp. Dry Mustard
  • 3/4 tsp. Ground Black Pepper
  • 1/2 tsp. Salt

Gazpacho Salsa

  • 3/4 cup Red Pepper chopped
  • 1/2 cup Cucumber chopped, seeded, peeled
  • 1/2 cup Jicama chopped, peeled
  • 1/4 cup Red Onion finely chopped
  • 1/4 cup Cilantro Leaves chopped
  • 2 tsp. Lemon Peel finely chopped
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Fresh Lemon Juice
  • 1 tbsp. Fresh Lime Juice
  • 1 tbsp. Honey
  • 1/2 tsp. Fresh Ground Black Pepper
  • 1/4 tsp. Salt

Appetizers, Entrees
grill recipe, salmon filet