Choose 8 long rosemary sprigs and remove most of the leaves, leaving leaves at the top. Using a sharp knife, cut the bottom of the rosemary sprigs at an angle to create a sharp point. Soak the rosemary sprigs in water for at least 2 hours, but ideally overnight.
Cut the salmon fillet into 2 cm cubes. Season with salt and pepper.
Prepare the marinade. Finely chop the garlic and rosemary leaves and add the olive oil and lemon juice. Whisk together until well combined.
Place the salmon in a deep dish and pour the marinade over it. Make sure all sides of the salmon are well coated with marinade. Let marinate for about 10 minutes.
Preheat a grill. Meanwhile, prepare the salmon skewers by threading them onto rosemary sprigs that have been soaked in water overnight.
Cook the skewers on the grill for 5 minutes, turning them over. Heat the remaining marinade in a pot.
Serve the skewers drizzled with the marinade sauce and garnish with lemon slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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