Grabbing a stalk of rosemary, we so often pull off the leaves and then toss out the little hard stick that held them together.
However, that ‘stick’ contains just as much flavor as the delicate leaves, and while not perfect for placing in a marinade due to its chewy texture, it becomes the perfect aromatic cooking utensil when used correctly – a skewer.
Use the sturdiest ones you can find, remove leaves, and soak them in water for 10 minutes to ensure they don’t burn.
- Coconut oil, for brushing the BBQ
- 1 lemon, juiced and zested
- 1/2 head garlic, chopped
- 1 tsp whole black pepper cloves
- 2 tsp fresh rosemary leaves
- 1 pinch salt
- 1 lb salmon fillet, cut in to 1-inch chunks
- 1 large onion, cut into quarters
- 4 leaves sturdy rosemary stalks, stripped ofand soaked
- 1 lemon, sliced
- Place the lemon juice, zest, garlic, black pepper, rosemary, and salt in a blender. Blend until smooth.
- Pour the mixture over the salmon and onion. Marinade for 15 minutes.
- Preheat the BBQ to high. Brush the grill with coconut oil.
- Insert the marinated fish on to the stalks, being careful not to bend them, alternating them with slices of onion and lemon.
- Set the skewers on the barbecue. Cook for 3 minutes on each side, until the fish is cooked through. Remove and serve immediately.
Amount Per Serving Calories 404Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 521mgCarbohydrates 21gFiber 3gSugar 12gProtein 34g