1 tbsp olive oil
1 tbsp maple syrup
1 tsp light soy sauce
2 tbsp lemon juice
1 lb (450 g) salmon, cut into 1” cubes or strips
1 medium-small green zucchini, cut into 8 rounds
8 cherry tomatoes
lightly oiled bamboo skewers, pre-soaked in water to prevent scorching
lemon wedges for serving
- Combine first 5 ingredients in a re-sealable bag or bowl, add salmon and zucchini and coat well. Let marinate in fridge for at least 15 minutes.
- Thread salmon, and vegetables snuggly, onto bamboo skewers, alternating with a cherry tomato, and a piece of zucchini. Preheat grill to medium, and lightly brush with oil to prevent sticking.
- Grill salmon kebabs, over medium-low heat, with lid closed, until salmon is firm, about 6–8 minutes, turning occasionally. Serve with extra lemon wedges if desired.