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  • 12 ounces salmon fillet

  • 1/2 each of a red, green, yellow, and orange bell pepper

  • 1/4 large red onion

  • 2 Tbsp olive oil

  • salt and fresh cracked black pepper

  • 1 lemon


  • Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.

  • Cut the peppers into 1 1/2 inch square pieces

  • Cut the red onion into similar-sized chunks and separate the layers.

  • Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.

  • Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.

  • Cook on a hot grill, turning once until the fish is cooked through and the veggies are softened a bit. Don't overcook!

  • Serve with a squeeze of lemon.

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