Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 3 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped rosemary
- Kosher salt
- Pepper
- 16 cherry tomatoes
- 1 1/2 pounds salmon fillet cut into 1 1/2-inch cubes
- 4 long metal skewers, or 4 wooden skewers soaked in water for 1 hour
Instructions
Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette serves 4 original recipe by Food & Wine.
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