So here's another recipe for my readers out there:) which is pretty much my family and friends:) Scott and I LOVED this recipe so much! So did my kids! If you are a salmon lover, this was a fun new take on making it. It was really easy to make too, which is always a huge plus in my book. Anyway here ya go! p.s we did not use rosemary skewers just regular ones, make sure you soak them! This is on the Eating well site. The above picture is not mine, we served ours with a spinach salad and grapes:)

INGREDIENTS

• 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
• 1 pint cherry tomatoes

• PREPARATION

  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 (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
  4. Make Ahead Tip: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. | Equipment: Eight 12-inch skewers

  5. NUTRITION

     Per serving: 246 calories; 15 g fat ( 3 g sat , 6 g mono ); 67 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 211 mg sodium; 598 mg potassium. ( Serving size is two skewers)