12 ounces boneless, skinless salmon, cut into 1-inch pieces
1 lemon, cut into 4 wedges
1 tablespoon olive oil
kosher salt and black pepper
Sat fat 2g
How to Make It
If using wooden skewers, soak them in water for 15 minutes.
Prepare the grill.
Thread the shrimp, scallops, salmon, and lemon onto the skewers, dividing evenly. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Grill, covered, until the fish is opaque throughout, 3 to 5 minutes per side.