Low Sodium Balsamic-Rosemary Salmon Cucumber Skewers

Total time1 hr

Prep time20 min

Cook time10 min

Low Sodium Balsamic-Rosemary Salmon Cucumber Skewers

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Ingredients

4 servings

For the marinade and skewers

1.5 lb salmon fillet, skin removed, cut into 1-inch cubes
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil, divided
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tsp honey
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 large english cucumber, cut into ½-inch rounds (about 24 rounds)

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 20 minutes so they don't scorch during cooking.
2
In a mixing bowl, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, the minced garlic, rosemary, honey, salt, and black pepper until combined.

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