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Grilled Salmon Skewers with Lemon Ghee Drizzle

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This is a delicious summer recipe that is full of healthy fats and lemony flavour. When you're grilling, always use cooking oil that has a high smoke point. Ghee has the highest smoke point of any unrefined oil, so it won't produce harmful free radicals when heated. 

Grilled Salmon Skewers with Lemon Ghee Drizzle

 

Gluten-Free, Dairy-Free, Paleo-Friendly, Whole30

 

Prep Time: 15 minutes

Cook time: 10 minutes

Serves 4

 

Ingredients

  • 8 skewers
  • 1 ½ pounds wild-caught salmon, skinned and deboned; cut into 2” pieces
  • 2 lemons, thinly sliced
  • 2 zucchinis, cut into 2-inch pieces
  • 2 bell peppers, cut into 2-inch pieces
  • 4 tablespoons melted Lee’s Ghee (Plain Jane), divided
  • Juice of ½ a lemon
  • 2 tablespoons chopped fresh herbs (dill, parsley, cilantro or basil)
  • ½ teaspoon sea salt
  • Pepper, to taste

 

Directions

  1. Soak the skewers in water (if using wooden ones) for a minimum of 20 minutes and up to 4 hours.
  2. Heat a grill or barbeque to medium-high heat.
  3. To assemble the skewers, layer a piece of salmon, slice of lemon (folded in half), zucchini and bell pepper; repeating this order until the skewer is full. Repeat this process for all 8 skewers.
  4. Brush the skewers lightly with melted ghee and place on the barbeque. Cook for 10 minutes or until fish is cooked through; flipping every couple of minutes.
  5. To make the sauce, combine 2 tablespoons melted ghee with lemon juice, herbs, sea salt, and pepper.
  6. When the skewers are cooked, remove from the heat and drizzle with the Lemon Ghee. Serve immediately.

| by Megan Woroch