Summer is for grilling and this flavor-packed salmon and olive kebab is the tastiest summer dinner you’ll have on your menu. Flaky salmon, Pearls mild, buttery Simply Green Olives, and sweet onions are drizzled with a refreshing mint and basil vinaigrette, you’ll be wondering what else you can put this on.
- ¼ cup olive oil
- 3 tablespoons lemon juice or white wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped mint
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1½ pounds skinless salmon fillets (about 4 medium fillets), cut into 1½-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup Pearls Green Ripe Olives
- 1 sweet onion, cut into 1-inch pieces
- 6 wood skewers, soaked in water for 30 minutes
- Cooking spray or oil, for the grill grates
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To make the mint basil vinaigrette, whisk together olive oil, lemon juice, honey, dijon mustard, garlic, basil, mint, salt, and pepper in a small bowl. Set aside.
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In a medium bowl, toss together the cubed salmon, olive oil, oregano, cumin, garlic powder, salt and pepper.
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Preheat grill to medium heat.
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Thread the salmon, olives, and onion onto the skewers. Leave about 1-2 mm of space between each addition of salmon, olive, and onion, this will help cook the ingredients fairly quickly and evenly.
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Spray or brush the grill grates well with oil. Place the kebabs on preheated grill. Cook for about 8-10 minutes, turning kebabs occasionally, until fish is opaque throughout.
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Remove from grill and drizzle with mint basil vinaigrette.