Preparation:
[2 tbs chopped fresh dill may be used in lieu of tarragon]
Cut salmon into 1/4-inch thick slices about 4 inches in length.
Soak wooden skewers for about 30 minutes in cold water.
Thread salmon onto skewers. Place in single layer in shallow dish.
Combine lemon juice, oil and tarragon; drizzle over salmon, turning skewers once to coat both sides. Sprinkle with parsley. Let stand for 15 minutes.
Arrange skewers on lightly greased grilling pan or baking sheet. Sprinkle with salt and pepper to taste.
Grill for 2-3 minutes or just until opaque.
Source: Canadian Living magazine - Nov 95 author: Anne Lindsay |
