1 lb 2 oz wild Alaska salmon fillet
2 zucchini, thickly sliced
16 cherry tomatoes
1 lemon, cut into wedges
4 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
Remove any skin from the salmon fillets with a sharp knife. Cut the salmon into large chunks.
Thread the salmon onto skewers or wooden Kabob sticks with the zucchini slices, cherry tomatoes and lemon wedges.
Mix together the olive oil and lemon juice. Season with salt and pepper. Brush over the skewers, then cover and keep chilled until ready to cook.
Cook over hot barbecue coals or under a pre-heated grill for 4-5 minutes, turning often and basting with any remaining olive oil and lemon juice mixture. Serve at once.
Cook’s tips: Soak wooden kebab sticks in hot water for a few minutes to help prevent them from burning. Add 2 teaspoons finely chopped fresh rosemary or thyme leaves to the olive oil baste for extra flavor.