Salmon Kebabs with Herb Sauce

Special equipment: Six 8-inch-long metal skewers

1. Preheat the grill to 190 degrees C.
2. Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
3. To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook’s Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
4. Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
5. Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.

Herb Sauce:

Yield: Makes about 3/4 cup

1. Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

Cook’s Note

If using wooden skewers, soak them in water for 1 hour before using.