Grilled Salmon and Zucchini Skewers
Full of fresh flavours, this is a great lighter barbecue main. Serve with boiled new potatoes and green salad for a perfect summer meal.
For the salmon and zucchini skewers
For the herby yogurt sauce
Make the salmon and zucchini skewers
Prepare a charcoal or gas grill for direct grilling. Once hot, give the grate a good scrub with a wire brush. A clean, hot grate will help minimize sticking, even if you're using a fish cage. Use a vegetable peeler to slice the zucchini into thin ribbons. Cut the lemon into quarters and then slice each quarter into 1/8 inch (2-3mm) slices.
Take a skewer and thread a piece of salmon onto it, then fold up a ribbon of zucchini and thread that on, followed by a piece of lemon. Repeat until you have used all the skewers and remaining salmon, zucchini, and lemon slices.
Drizzle over the olive oil, and season with salt and pepper. If you're using a fish cage, line up the skewers in it.
Make the herby yogurt sauce
How can I tame the assertive flavor of raw garlic?
Linda Pacchiano, one of our longtime senior testers writes of cooking with raw garlic: "The use of raw garlic in any dish can be pretty pungent and can overpower the other components, so be sure to use an amount of garlic that suits your taste and tolerance. Boiling the garlic in water or milk for 3 to 5 minutes, or zapping it in the microwave for a couple of minutes, deactivates allicin, the compound in raw garlic that's responsible for its hot, sharp bite."