Nickel Allergy Friendly Balsamic-Rosemary Salmon Cucumber Skewers
Total time1 hr
Prep time20 min
Cook time10 min
4.6(7)
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1.5 lb salmon fillet, skin removed, cut into 1-inch cubes
- 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
- 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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