Brochetas fáciles de salmón a la parrilla (¡perfectas para el verano!)

Ingredientes

• 1.5 lbs skinless, center-cut salmon fillet, cut into 1.5-inch cubes
• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large green bell pepper, cut into 1.5-inch pieces
• 1 large red onion, cut into 1.5-inch wedges
• 1/3 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup fresh dill, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparación

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Skip this step for metal skewers.

2. 2

   In a medium bowl, whisk together the olive oil, lemon juice, dill, garlic, salt, and pepper to create the marinade.

3. 3

   Pat the salmon cubes dry. Place them in a large bowl, pour two-thirds of the marinade over them, and gently toss. Marinate for 15-20 minutes. Reserve the remaining marinade.

4. 4

   Thread the marinated salmon, bell peppers, and red onion onto the skewers, alternating ingredients. Leave a small space between each piece.

5. 5

   Preheat your grill to medium-high heat (400-450°F). Clean the grates well, then oil them using a paper towel held with tongs.

6. 6

   Place the skewers on the grill. Cook for 6-8 minutes total, turning once halfway through, until the salmon is opaque and flakes easily.

7. 7

   During the final minute of cooking, brush the skewers with the reserved marinade.

8. 8

   Remove from the grill and let rest for 2-3 minutes before serving.