Salmon skewers with dill

• 3 tablespoons fresh dill, chopped

• 2 tablespoons of olive oil

• 1 teaspoon grated lemon zest

• 2 tablespoons of lemon juice

• 1/2 teaspoon of salt

• 1/4 teaspoon ground black pepper

• 1 dash of Tabasco sauce

•  1 1/2 lbs. skinless salmon fillet, cut into cubes (about 24 pieces)

• lemon cut into eight wedges

PREPARATION

1. In a large shallow glass dish, combine dill, oil, lemon zest and juice, salt, pepper and Tabasco sauce. Add salmon cubes and toss to coat well. Let marinate for 10 minutes in the refrigerator.

2. On four metal or wooden skewers previously soaked in water, thread the salmon cubes and lemon wedges, starting and ending with a lemon wedge (reserve the marinade). Prepare a medium intensity braise. Place salmon skewers on oiled barbecue grill and brush with reserved marinade. Close lid and cook for about 10 minutes or until salmon flakes easily with a fork (turn skewers twice during cooking).