Salmon Kebabs with Cilantro

  • Andy Johnson of Don's Dock in Des Plaines squeezes lemon on grilled grouper.

      Andy Johnson of Don's Dock in Des Plaines squeezes lemon on grilled grouper. Bob Chwedyk | Staff Photographer

 
Posted5/25/2016 6:00 AM

1½ pound skinless salmon fillet, cut into ½-inch pieces

Kosher salt and black pepper

 

¼ cup olive oil

¼ cup chopped cilantro

2 tablespoons chopped toasted pine nuts

2 tablespoons grated lemon zest

4 pieces lavash bread

Heat grill to medium-high heat. Thread the salmon onto skewers and season with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the skewers, turning them occasionally until fish meat appears opaque, roughly 4 to 6 minutes.

In a small bowl, combine the olive oil, cilantro, pine nuts and lemon zest. Serve with the salmon and the lavash bread.

Serves 2

Sara Quessenberry

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