Grilled Salmon Kebabs

This spring was one for the books. We celebrated five marriages of our great friends. Looking back, it was amazing watching each couple become a family in their own way. Since the end of April, we've been extremely well-fed (and of course, well-entertained!) each weekend. So on a recent Saturday off, I was excited I was able to make dinner for just us.

I was scrolling through my embarrassingly large Gmail folder of "recipes to make" and an old email popped out at me. It was a recipe from last summer for these lovely grilled salmon kebabs.

Even after tweaking it to fit my taste, I wondered: why had it taken me a whole year to make these?! They're a unique spin on kebabs, really delicious (come on, salmon is the best) and easy to make.

I added zucchini to the mix and, seasoned everything with fresh herbs, lemon, and grilled to perfection.

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Grilled Salmon Kebabs

• 1 ½ pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
• 2 medium zucchini, chopped into 1-inch cubes
• ½ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 2 tablespoons chopped oregano
• 2 tablespoons chopped dill
• Salt and pepper to taste
• Lemon wedges

1. Prepare grill for medium heat. Whisk oregano, dill, mustard, olive oil, vinegar, salt, and pepper in a small bowl to combine; set spice mixture aside.

2. Beginning and ending with zucchini, thread vegetables and salmon onto skewers tightly. If you have enough, use two skewers parallel to each other to give the salmon more support. Brush with oil and season with ½ reserved vinaigrette mixture.

3. Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes. Remove from grill and brush with second half of vinaigrette mixture. Serve with lemon wedges.