SALMON & VEGGIE KEBABS

Salmon, Asparagus, Zuccini Kebabs is a nutritious and healthy recipe recommended by Personal Trainer & Nutrition Coach Matt Hartsky.

Ingredients:

Zest and juice of 1 large or 2 small lemons
2 tablespoons soy sauce
1 (1-inch chunk) fresh ginger, peeled and shredded
1 tablespoon maple syrup
2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
8 bamboo skewers
1 bunch medium-sized asparagus, trimmed and halved crosswise
1 medium zucchini sliced
Oil, for coating the grill
Fresh cilantro, for garnish (optional)

Mix first 4 ingredients in a gallon size zip lock bag. Add asparagus, zucchini, and salmon to bag. Close. Toss to coat all. Let it rest 10-15 minutes.
Make kebabs by alternating salmon, zucchini and asparagus on skewers. If using bamboo sticks, make sure to soak them in water to prevent them burning.
Cook on hot grill until salmon is flakey but not dry. About 5 minutes a side.