Prep time: 30 minutes
2 teaspoons minced fresh rosemary
2 teaspoons extra‐virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pound KOL Foods Wild Caught Sockeye salmon fillet, skinned and cut into 1‐inch cubes
1 pint cherry tomatoes
1. Preheat grill to medium‐high.
2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12‐inch skewers.
3. Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total.