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Grilled Salmon Skewers with a

Green Herb Vinaigrette
Ingredients
For Your Salmon
1.3 pound salmon skin off, cubed
2 lemons thinly sliced
drizzle of olive oil
2 tablespoons kale and spinach marinade (see below)
salt and pepper to taste

Green Herb Vinaigrette

2 cups kale and spinach mix
1 handful basil
1 shallot roughly chopped
1/2 cup olive oil
1 garlic clove
2 teaspoons sherry vinegar
salt and pepper to taste

Instructions
Directions
1. Soak your bamboo skewers in warm water for 2 hours
so they don’t burn and break on the grill. If using metal
skewers then skip this step.
2. Start by patting dry and cubing your salmon. Place in a
bowl with salt, pepper and a drizzle of olive oil. Set
aside in the fridge.
3. In a blender, make your vinaigrette. Blend kale,
spinach, basil, shallot, olive oil, garlic, sherry vinegar
and salt and pepper until mixed and emulsified
throughout. It should be a vinaigrette/dressing like
consistency.
4. Pour 2 tablespoons of the dressing over your salmon
mixture, mix and thinly slice your lemon in thin rounds.
You will save the rest of your dressing for serving and
dipping.
5. Begin to heat your grill, alternatively you can cook this
on a pan stovetop as well. Place your cubed salmon on
skewers with a thin lemon slice in between each piece
of salmon. (depending on your skewers size, I put 3-4
pieces of salmon on each skewer).
6. Place your skewers on the grill and flip occasionally
until fully cooked, around 8-10 minutes or your desired
doneness for your salmon. Remove from the grill,
serve with your sauce and lemon wedges.