1 lb. salmon
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried thyme
12 skewers, soaked in water for a minimun of 30 minutes
* lemon wedges or vegetables of choice (optional)
Remove any skin and or pin bones from salmon, and cut fish into 2-inch
pieces. Pat dry.
Mix spices together in a small bowl and set aside.
Thread salmon onto skewers. You may alternate lemon wedges or any vege
table of your choosing.
Season with spice mix.
Grill or roast on medium-high heat (approximately 400°F) 10 to 12
minutes or until fish is opaque.
Serving size: 3 kabobs, Calories: 320, Total Fat: 10g, Saturated Fat:
2.5g, Sodium: 140mg, Carbohydrates: 2g, Dietary Fiber: 0g, Protein: 3