1 1/2 lbs good quality salmon, skin removed
3 tablespoons Garlic Olive Oil
1 tablespooon Dijon mustard
2 tablespoons lemon juice
2 teaspoons freshly grated ginger root
1/4 teaspon black pepper
Kosher salt to taste
2 lemons, thinly sliced
Carefully cut the salmon into 1 1/4 inch cubes and place in a sealable plastic bag. In a small container, combine the garlic oil, mustard, lemon juice, ginger, and pepper. Shake or whisk and then add to the salmon. Fully coat the salmon with the marinade. Set aside to marinate for 20 minutes -- no longer.
Heat your grill or grillpan. Either oil your grill grates or use a grill mat to avoid sticking.
Thread a cube of salmon and then a slice of the lemon folded in half onto the skewer. Repeat, using all of the salmon. Lightly salt your kabobs.
Grill about 3 minutes on one side and 2 on the second side. Time will vary depending on the heat of your grill.
Serve with a salad and our Delta Blues brown rice.