Simple Grilled Salmon Kebobs w/ Dill

• 2 10-inch skewers
• 1 10-oz. center cut salmon, skinned
• 1 medium zucchini, cut into 3/4 inch rounds
• 6 cherry tomatoes
• 1/4 cup (60 ml) dry white wine
• 4 tbsp (60 ml). olive oil
• 1 tbsp (15 ml). chopped fresh dill
• 1 tsp (5 ml). minced garlic
• salt and pepper, to taste

1. Prepare grill and oil.
2. Pat salmon dry and cut into eight cubes.
3. In a large shallow bowl, whisk together the ingredients for the marinade and season with salt and pepper to taste.
4. Add the salmon, zucchini and tomatoes and toss well to coat.
5. Cover and let stand at room temperature for fifteen to twenty minutes.
6. Alternately thread salmon, zucchini and tomatoes onto skewers.
7. Season with salt and pepper.
8. Grill kebabs on oiled rack set five to six inches above glowing coals, turning to cook until salmon is cooked through - about six to eight minutes.
9. Alternatively, salmon may be done in oven and broiled.

skewers, center, zucchini, tomatoes, white wine, olive oil, dill, garlic, salt

Taken from online-cookbook.com/goto/cook/rpage/000A17 (may not work)