Grilled Rosemary Salmon Skewers

2 tsp Rosemary, fresh, minced
2 tsp extra virgin olive oil
2 cloves minced garlic
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp Kosher salt
1/4 tsp ground black pepper
1 pound salmon fillet, skiinned, cut into 1 inch cubes
1 pint cherry tomatoes (approx)

To Oil the Grill Rack, use paper towel sprinkled with olive oil, using tongs to rub over hot grill, don't use a spray
Soak the skewers in water for 10 minutes prior to placing food on them to slow scorching while cooking

1. Preheat grill to medium high
2. Combine rosemary, oil, garlic, lemon zext, lemon juice, salt and pepper in a medium bowl. Add salmon, toss to coat. Alternating the salmon and tomatoes, divide among 8 each 12 inch skewers.
3 Oil the grill rack. Grill the skewers, carefully turning only once, until the salmon is cooked through, about 4 to 6 minutes total. Serve immediately.

Serving Size: Makes 4 skewers

Number of Servings: 4

Recipe submitted by SparkPeople user AMSSTRAND.