Recipe: Salmon and Vegetable Oven Kebabs (with lemon-garlic marinade)

SALMON AND VEGETABLE OVEN KEBABS
"The firm, meaty quality of salmon is perfect for a delectable shish kebab, and its beneficial omega-3 fatty acids make it a healthy choice, too. Add tomatoes, mushrooms, bell peppers and squash to the meal and you'll create a powerhouse of taste and nutrition."


FOR THE MARINADE:
Juice of 4 lemons
2 Tbsp. extra virgin olive oil
4 garlic cloves, minced
1 Tbsp. dried Italian seasoning
Sea salt and freshly ground pepper to taste
FOR THE KEBABS:
1 lb. wild salmon, cut into 2-inch cubes
4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
4 large whole mushrooms, stems removed, halved
1 medium green bell pepper, deseeded, cut into 12 pieces
1 medium yellow squash, cut into 8 pieces
Canola oil cooking spray
4 skewers*

To make the marinade, in large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.

Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating. Set remaining marinade aside.

Preheat oven broiler. Spray large shallow baking dish.

Remove fish from marinade. Discard the used marinade. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces. Place on prepared baking dish. Brush with the reserved marinade that was not used for marinating raw fish.

Broil for about 5-8 minutes, brushing frequently with the reserved marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done.

*If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes before using.

SERVING SUGGESTION:
In this recipe, the marinade infuses the salmon with a decidedly Mediterranean flavor. While the kebabs marinate, prepare a tabouli salad from whole-grain bulgur wheat or serve hummus with whole-wheat pita to round out the meal. You can further enhance the kebabs with a side dipping sauce featuring yogurt and dill. This easy to prepare dish is ideal for a summer backyard picnic.

ABOUT KEBABS:
The term shish kebab comes from the Turkish words meaning "skewer" and "roast meat," or in this case, fish. Today kebabs are popular throughout the world. No wonder - you get the great grilled flavor without even having to fire up the charcoal or gas. According to some historians, even Christopher Columbus was fond of kebabs. Specifically, he reportedly enjoyed Portuguese espetadas, which are kebabs marinated in wine and roasted on an open fire.

Makes 4 servings

Per serving: 259 calories, 13 g total fat (2 g saturated fat), 9 g carbohydrate, 26 g protein, 2 g dietary fiber, 60 mg sodium.

Adapted from source: The American Institute for Cancer Research (AICR)