If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.
minced fresh rosemary
extra-virgin olive oil
freshly grated lemon zest
freshly ground pepper
center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
Preheat grill to medium-high.
Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
MAKE AHEAD TIP: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve.
Equipment: Eight 12-inch skewers
Calories 246, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 67 mg, Sodium 211 mg, Carbohydrate 4 g, Fiber 1 g, Protein 23 g, Potassium 598 mg. Daily Values: Vitamin A 15%, Vitamin C 25%. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet