Grilled Salmon and Zucchini Skewers with Maple Mustard Glaze and Charred Lemon

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat a gas or charcoal grill to medium-high heat, about 425 °F / 220 °C.

2. 2

   Cut the skinless fresh salmon into 1.25-inch cubes and the zucchini into thick half-moons. Cut 1 lemon in half for charring and juice the other lemon to get 15 ml / 1 tbsp juice.

3. 3

   In a bowl, whisk together the Dijon mustard, maple syrup, 30 ml / 2 tbsp olive oil, minced garlic, smoked paprika, salt, black pepper, and lemon juice until smooth.

4. 4

   Thread the salmon and zucchini onto the skewers, alternating pieces. Brush the skewers all over with about two-thirds of the glaze.

5. 5

   Rub the lemon halves with the remaining 15 ml / 1 tbsp olive oil. Place the skewers and the lemons cut-side down on the grill at 425 °F / 220 °C.

6. 6

   Cook the skewers for 4 to 5 minutes per side, brushing with the remaining glaze when turning, until the salmon is just cooked and reaches an internal temperature of 145 °F / 63 °C. Grill the lemons for 3 to 4 minutes, until deeply marked and lightly caramelized.

7. 7

   Remove the skewers and lemons from the grill. Let rest for 2 minutes, sprinkle with fresh chives, and serve with the charred lemon for squeezing over the top.