Ingredients:

Marinade:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 2 tablespoons fresh chopped dill
• 1/8 teaspoon salt
• 5 cloves garlic diced

For the Skewers:/strong>

• 1-1/2 pounds skinless wild salmon fillet, cut into 1.5-inch pieces
• 1 red onion cut into squares
• 1 yellow pepper cut into squares
• 1 red pepper cut into squares
• olive oil cooking spray
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

Garnish:

• 2 lemons, cut into wedges
• Fresh dill

Instructions:

Combine the marinade ingredients along with the cut salmon and vegetables into a medium bowl and allow to marinade for 15-30 minutes. Heat the grill on medium heat and spray the grates with oil.

Beginning and ending with salmon, thread salmon then veggie and onion onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

**Serve with rice or fresh garden salad.