From Annette Marie of Best Life Gluten-Free
- You’ll need a bunch of wooden skewers, soaked in water or a broth for 20-30 minutes to minimize burning on the grill.
- 10 oz. salmon filet, cut into cubes of about 1/½ inch. (When cutting, I also slice off the thick skin from underside, using a very sharp knife.)
- 1 or 2 shallots, peeled, cut into cubes as well.
- ½ red bell pepper and ½ yellow pepper, also cut into cubes
- Dash of smoked paprika
- 1 large, juicy lemon. The juicier the better. (Did you know, if you slice a lemon in half, and then place in a bowl and microwave for 30 seconds, it releases a lot more juice. But squeeze when cooled a bit. It gets very hot.)
- 3 Tbsp. butter, separated into a 1 Tbsp. piece and a 2 Tbsp. piece (for the sauce)
- 3 Tbsp. white wine. (Use a good wine that you’d drink, not a supermarket cooking wine.)
- ¼ cup fresh parsley, chopped
- Fresh black pepper to taste
- Soak the skewers and set aside.
- After cutting the salmon into pieces, place in a bowl with the 1 Tbsp. melted butter, paprika, black pepper to taste, and 1 Tbsp. of lemon juice.
- Turn the salmon to coat on all sides.
- Cut the shallot and bell peppers and add to the bowl and combine so they also get a taste of the liquid.
- Thread the salmon on the skewers, alternating with the onion cubes, pepper slices. Try to end each skewer with a bell pepper piece, which helps keep the salmon on while grilling.
- On the hot grill, cook for about 3 minutes per side. Watch that your grill isn’t too hot as they burn easily.
- Place on a plate and cover with foil to stay warm while you make the sauce.
- In a small saucepan, place the remaining butter, the wine, and about 2 Tbsp. fresh lemon juice. Simmer for about 5-6 minutes, stirring well as it reduces a little.
- At the last minute, add the chopped parsley. Remove from heat and pour onto each plate, placing the skewers of cooked Salmon & veggies on top.