Ingredients
Marinade
½ cup grapeseed oil
¼ cup balsamic vinegar
2 sprigs fresh rosemary, minced
2 sprigs fresh thyme, minced
¼ tsp. salt
¼ tsp. pepper
1 Tbsp. whole grain mustard
1 tsp. minced garlic
Kabobs
1 lb. salmon, skinless and de-boned
2 zucchinis, cut into ½-inch coins
½ green bell pepper
½ yellow bell pepper
½ large red onion
½ cup whole mushrooms
½ cup cherry tomatoes
Directions
In a large bowl, whisk together all marinade ingredients. Cut salmon into 1½-inch cubes. Cut peppers and onion into 1-inch pieces. Add salmon and vegetables to marinade, and toss to coat. Cover and refrigerate for 1 hour.
Heat grill to medium-high and rub oil on grates. Add salmon and vegetables to skewers. Grill kabobs for 5 minutes or until salmon is 145° F.
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