Salmon and Yellow Pepper Skewers
ready in 52 min.
Preheat broiler. Slice salmon lengthwise into 12 long strips and then in half.
Place salmon and bell peppers in a large ziploc bag, and sprinkle with salt and pepper. In a small bowl, whisk together oil and lemon juice until well incorporated. Pour into bag over salmon and peppers. Zip tightly; toss and marinate 15 to 30 minutes in refrigerator.
Skewer the salmon and peppers. Place kabobs in a 4-quart baking dish and broil 5-7 minutes, until salmon is cooked through and vegetables are tender.
Serve with a simple salad of greens and grape tomatoes.