RECIPE SUMMARY
Makes 2 servings: Each serving counts toward 1 personal serving of Animal Protein, ½ tablespoon Oil, 1 cup Vegetables
INGREDIENTS
DIRECTIONS
Soak 6 wooden skewers in water for 20 minutes.
Heat a grill to medium high heat.
In a small bowl combine the lemon zest, lemon juice, dill, and olive oil.
Slice the zucchini into ¼ inch rounds and set aside.
Slice the salmon into ½ inch thick pieces that are 2 inches long.
Season the salmon and Zucchini with the lemon dill mixture and season with salt and pepper.
Using two skewers zig zag the salmon onto the skewers securely and place a slice of zucchini on after, continue this until the skewer is full, then move onto the next one until all the salmon and zucchini have been used.
Grill for 3-5 minutes per skewer or until the salmon is cooked through.
Ingredients
Directions
Soak 6 wooden skewers in water for 20 minutes.
Heat a grill to medium high heat.
In a small bowl combine the lemon zest, lemon juice, dill, and olive oil.
Slice the zucchini into ¼ inch rounds and set aside.
Slice the salmon into ½ inch thick pieces that are 2 inches long.
Season the salmon and Zucchini with the lemon dill mixture and season with salt and pepper.
Using two skewers zig zag the salmon onto the skewers securely and place a slice of zucchini on after, continue this until the skewer is full, then move onto the next one until all the salmon and zucchini have been used.
Grill for 3-5 minutes per skewer or until the salmon is cooked through.