Salmon Kebabs with Cilantro
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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