Rosemary-Salmon Kabobs

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Rosemary-Salmon Kabobs

Rosemary-Salmon Kabobs


  • 1 pound of center-cut salmon fillet, skinned and cut into 1-inch cubes
  • 1-1/2 cup of cherry tomatoes
  • 2 tsp minced fresh rosemary
  • 2 tsp Walden Farms Amazin’ Mayo
  • 2 cloves garlic, minced
  • 1 tsp freshly grated lemon zest
  • 1 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper


  1. Preheat grill to medium-high.
  2. Combine rosemary, Walden Farms Amazin’ Mayo, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl.
  3. Add salmon; toss to coat.
  4. Alternating the salmon and tomatoes, divide among eight12-inch skewers.
  5. Spray grill with zero-calorie nonstick cooking spray.
  6. Grill the skewers, carefully turning once, until the salmon is cooked through, 4-6 minutes total. Serve immediately.

Makes 3-4 servings of protein, 1 serving of vegetables.

Stephanie Bray

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