Bell Pepper Salmon Skewers

Directions

  1. Prepare grill for medium heat. Mix oregano, cumin, salt, and red pepper flakes in a bowl to combine; set spice mixture aside.
  2. Beginning and ending with bell pepper, thread pieces of bell pepper, onion, salmon, and folded lemon slices onto 8 pairs of parallel skewers to make a total of 8 kebabs. Brush with oil and season with reserved spice mixture.
  3. Grill or broil, turning every 2 to 3 minutes, until fish is opaque throughout, cooking 5 to 8 minutes. Serve with creamy polenta.

Serves 4 to 8

Beverage pairing: Sauvignon Blanc or an American-style pale ale

Ingredients

  • 2 Tbsp. fresh oregano, chopped
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/4 tsp. crushed red pepper flakes
  • 1 1/2 lbs. king or silver salmon, skinned, pin boned, and cut into 1-inch pieces
  • 2 medium purple onions, halved and quartered
  • 2 green bell peppers, seeds and ribs removed, halved and quartered
  • 2 red bell peppers, seeds and ribs removed, halved and quartered
  • 2 lemons, thinly sliced into rounds
  • 2 Tbsp. olive oil
  • 16 bamboo skewers