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Brochettes Of Salmon

fish, bbq

1 1/2 pounds skinless salmon; cut in 1-inch cubes
16 raw shrimp; about 1 pound
8 stalks asparagus; or
16 cherry tomatoes
16 large mushrooms
16 large seedless green grapes
3 tablespoons vegetable oil
1 tablespoon lime juice
1 clove garlic; minced
salt
freshly ground pepper

Snap off tough ends of asparagus. Peel stalks if desired. Blanch in boiling water for 3 minutes; drain. Cut into 1 1/2-inch lengths. On thin (preferably wooden) skewers, thread pieces of salmon and shrimp, alternating with asparagus, mushrooms and grapes. Combine oil, lime juice, garlic, and salt and pepper to taste; brush over skewers. Broil for about 10 to 15 minutes or until fish is opaque. Alternatively, place skewers on wire rack set over boiling water in broiling pan; cover with foil and steam for 10 to 15 minutes or until fish is opaque. Sprinkle with salt and pepper.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings

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