If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.

Makes 4 servings, 2 skewers each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
1 pint cherry tomatoes

1. Preheat grill to medium-high.
2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
3. Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

NUTRITION INFORMATION: Per serving: 246 calories; 15 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 211 mg sodium; 598 mg potassium.
Nutrition bonus: Selenium (60% daily value), Vitamin C (25% dv), Potassium (17% dv), Vitamin A (15% dv), excellent source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 1/2 lean meat

TIP: Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

MAKE AHEAD TIP: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. | Equipment: Eight 12-inch skewers

just a quick note on the spelling of the recipe name. We call them SPIEDINI in Italian :) Thank you for your satisfying and healthy recipes. Best, Giusy.

Anonymous, Fridley, MN

To my mind, this is the quintessential EW recipe: it's simple and elegant. My mom's a kitchen genius, and I managed to "wow" her with this one. Use very fresh rosemary and high quality olive oil for best results. It makes a huge difference.

Kelly, Seattle, WA

And, use good quality salmon, not the chum that is often foisted off on an innocent consumer.

Mary Ellen, Kansas City, MO