4-6Basil leaves, chopped1 tsp of dried basil may be used instead
Kosher Salt
Fresh Cracked Pepper
Garlic Sauce
1cupPeeled garlic
2cupsOlive Oil or Sunflower oil
1 tspKosher Salt
⅓ cupLemon Juice
Instructions
Salmon Skewers
Soak the wooden skewers in water for 5 minutes. This prevents the sticks from burning.
While the wood skewers are soaking, make the marinade by mixing in a small bowl the zest and juice of a lemon, smoked paprika, 2 tablespoons of olive oil, basil leaves, a good pinch of salt, and a few rounds of cracked pepper.
Cut the salmon into 1 inch thick pieces. In roughly the same size, cut the zucchini, red bell pepper, and red onion. This allows even cooking. Note on cutting the zucchini: cut the disks in half otherwise the salmon won't make contact with the pan or grill.
Starting with the cut onion, star layering the skewers. Assort as you like. I did onion-zucchini-salmon-bell pepper-salmon-zucchini-onion.
Using a silicone basting brush, smother everything with the marinade. Let it sit with the marinade while you get the garlic sauce going.
Garlic Sauce
In a food processor, blend the garlic and salt until a thick paste forms.
As the food processor is running, slowly drizzle half of the olive oil.
Add the lemon juice, and then slowly add the remaining olive oil. Sunflower oil may be used instead as a neutral flavor oil.
Once the last drop of oil is blended, a creamy-fluffy sauce will miraculously form. Set it aside.
Cooking the Salmon Kabobs
Either heat up a large cast-iron or the grill. Drizzle some olive oil in the cast-iron, sprinkle a lite salt before placing it on the grill or the heated cast iron. Once placed refrain from moving. This ensures a nice crust and easy removal from the heat. Cook 2-3 minutes on each side.
Once removed from the heat, squeeze some lemon juice, and serve with a nice heap of garlic sauce for dipping. Serve with cold white wine for the ultimate meal. Cheers!