Grilled Rosemary-Salmon Skewers

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.

READER'S COMMENT:

"These were wonderful. This will become a favorite at our house. I let the salmon marinate in the rosemary and garlic mixture. I also added a few baby red potato's. "

Comments

Comment	Posted
These were wonderful. This will become a favorite at our house. I let the salmon marinate in the rosemary and garlic mixture. I also added a few baby red potato's. saderick84	5 weeks 1 day ago
This is one of our new FAVORITE THINGS! So simple yet so beautiful and absolutely delicious. The kids loved it and my husband suggested I make it for his mother (it must be pretty fabulous LOL). Mary, Hemet, CA	8 weeks 4 days ago
I made this, only added marinated red potatoes and portabello mushrooms; it was so delicious that it will become one of my staples. Pat, St. Petersburg, FL	8 weeks 4 days ago
And, use good quality salmon, not the chum that is often foisted off on an innocent consumer. Mary Ellen, Kansas City, MO	8 weeks 4 days ago
To my mind, this is the quintessential EW recipe: it's simple and elegant. My mom's a kitchen genius, and I managed to "wow" her with this one. Use very fresh rosemary and high quality olive oil for best results. It makes a huge difference. Kelly, Seattle, WA	8 weeks 4 days ago
just a quick note on the spelling of the recipe name. We call them SPIEDINI in Italian :) Thank you for your satisfying and healthy recipes. Best, Giusy. Anonymous, Fridley, MN	8 weeks 4 days ago