Salmon Kebabs

Salmon Kebabs

very delicate taste.

Oxana Putan
Serves 2
1 lb skinless salmon fillets
Pinch of salt
One-half of a lemon
1.5 tablespoon olive oil
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You will also need 4 wooden skewers and a deep baking tray as wide as your skewers are long.

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Cut the fillets into 16 even cubes.

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Sprinkle with the salt right on the cutting board.  

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Squeeze the juice from the lemon over the fish.

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Pour the oil over the fish.

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Mix well to combine. 

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Set the fish aside to marinade for no longer than 5-10 minutes.

Put 4 fish cubes onto each skewer.

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Place the skewers over the tray so that the skewer ends are supported by the edges of the tray and the kebobs are suspended.

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Place the tray with the kebabs into the oven preheated to 425F.

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Bake for 10 minutes.

Make sure you take the kebobs out in precisely 10 minutes – if you keep them in the oven even for an extra minute or two, you’ll end up with overdrying the fish.

Take out of the oven, transfer to a serving dish and enjoy.

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