Brochetas de salmón a la parrilla

Ingredientes

• 2 pounds boneless, skinless salmon filet
• Vegetable oil, (as needed)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon cayenne
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 2 lemons, (thinly sliced into rounds about 1/4” thick)
• 2 tablespoons fresh chopped herbs ((I use chives, and fennel fronds or dill and parsley))

Preparación

1. 1

   Cut the salmon into ½” (13mm) cubes. Heat grill to 450ºF (230ºC) or grill pan to medium-high heat. Brush the grates with vegetable oil.

2. 2

   Add the cubed salmon to a medium mixing bowl and toss with the oil. Season with the cayenne, onion powder, garlic powder, salt and pepper, tossing to combine and evenly coat the salmon.

3. 3

   Thread the salmon and folded lemon slices onto 2 soaked skewers, alternating the salmon and lemon.

4. 4

   Grill the salmon skewers, turning halfway through cooking until the fish is cooked through and has turned light pink color, about 8 to 10 minutes.

5. 5

   Serve the salmon on or off the skewers garnished with fresh chopped herbs with roasted vegetables or a kale salad.