Grilled Salmon Ribbons

Course : Grilling
Serves: 20
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1 pound skinless salmon fillet -- 1-inch thick
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon pepper

Preparation / Directions:

[2 tablespoon chopped fresh dill may be used in lieu of tarragon] Cut salmon into 1/4-inch thick slices about 4 inches in length. Soak wooden skewers for about 30 minutes in cold water. Thread salmon onto skewers. Place in single layer in shallow dish. Combine lemon juice, oil and tarragon; drizzle over salmon, turning skewers once to coat both sides. Sprinkle with parsley. Let stand for 15 minutes. Arrange skewers on lightly greased broiling pan or baking sheet. Sprinkle with salt and pepper to taste. Broil for 2-3 minutes or just until opaque.

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