Ingredients:

• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp seasoned rice vinegar
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 1 tbsp monk fruit
• Salt and freshly ground black pepper, to taste
• Lemon wedge

Kebabs:

• 1 lb wild salmon, cut into 2-inch cubes
• 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
• 1 large zucchini cut into 2-inch cubes
• 1 medium orange bell pepper, deseeded, cut into 12 pieces
• 1 medium yellow squash, cut into 8 pieces
• 4 skewers

Directions:

1. If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.
   

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2. In large mixing bowl combine the marinade ingredients. Mix well and divide in half.
   

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3. Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.
   

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4. Preheat oven broiler.
   

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5. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.
   

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6. Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade.
   

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7. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done.
   

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8. Squeeze juice from lemon wedge over kebabs. Add Salmon Kebabs to a salad for a meal or chill and pack as a protein snack.

Wild caught salmon contains B vitamins, potassium and omega-3 fatty acids, Docosahexaenoic acid, DHA, and Eicosapentaenoic acid, EPA, that are great for brain, hair and skin health.