Wild salmon and garden vegetable spiedini [Recipe]


Wild salmon and garden vegetable spiedini

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The term "spiedie" comes from the Italian spiedo meaning spit or spiedini referring to cubes or balls of meat cooked on a skewer. These wild salmon and garden veggie spiedini — or skewers — are perfect for either the barbecue or oven broiler. For more yum, giveaways and food philosophy, check out MealsOnHeelsByMindy.com and Don't Worry Eat Happy!

Prep time: 15 minutes; cook time: 6 minutes



  • 4 10-inch bamboo or metal skewers
  • 2 10-ounce pieces center-cut wild salmon fillets, skinned (you can substitute with shrimp)
  • 2 medium zucchini
  • ½ cup dry white wine
  • 4 tablespoons Extra Virgin olive oil
  • 2 tablespoons chopped fresh dill leaves
  • 2 teaspoons minced garlic
  • 12 vine-ripened cherry tomatoes
  • Fresh basil leaves (optional)



  1. Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
  2. Pat wild salmon dry and cut into 16 cubes.
  3. Cut zucchini into three-quarter-inch-thick rounds. In a bowl stir together wine, oil, dill and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
  4. Alternately thread salmon, zucchini and tomatoes onto skewers and season with salt and pepper.
  5. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)

Serves 4 to 6