Grilled Rosemary Salmon SpediniFeatured by Renteria Family Wines in the Pinot Noir Wine Club.
2 tsp. minced fresh rosemary
2 tsp. extra-virgin olive oil
2 cloves garlic, minced
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint cherry tomatoes
Preheat grill to medium-high heat. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add the salmon and toss to coat. Alternating the salmon and tomatoes, divide among eight 12 inch skewers.
Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through. About 4-6 minutes total. Serve immediately and enjoy with a glass of Pinot Noir!