Sweet, sour, savory tomatoes with caramelized, grilled lemons brighten your salmon skewers
Bringing these skewers into the house after being grilled meant savory yet caramelized, lemony smelling goodness. Do you remember those cartoons where you can see the scent cloud coming from the kitchen and our protagonist would follow it via their nose? That’s what basically happened with my boyfriend. While staging the table for my photos, Steve crept closer and closer to the food, sometimes looking at my camera review screen with me.
“I think you got it babe. Let’s eat.”
I wanted to eat those sweet, sour, savory tomatoes too, so I can’t really blame my rushed photos entirely on him. The recent rain on the cape has produced a fury of little, juicy cherry tomatoes in my garden. These little guys literally pop with so much flavor that it was a task to get some on the skewers at all without just eating them as I prepped the meal.
- ¼ cup Olive oil + some
- ¼ cup dijon mustard
- 2 tbsp rosemary chopped
- 2 lbs salmon cut into 2 inch cubes
- 2 lemons sliced thinly. Save the ends!
- 20 or so cherry tomatoes
Turn on your grill to medium heat. Cut the salmon into 2 inch cubes. Alternate lemon, tomato and salmon on the skewers. Drizzle with oil, salt and pepper. Place these on the grill. Place the lemon ends on the grill as well, open face down. The trick is not to flip the fish until the fish easily lets go of the grill. If you flip them too soon, you will break your fish apart. These take about 6 mins on each side, depending on your grill.
Mix the oil, mustard and rosemary together and place sparingly next to the skewers as you plate (this stuff is thick!). Squeeze the grilled lemon ends over the skewers.