Salmon and Zucchini Skewers | Fine Summer Cuisine

Soak wooden skewers in cold water for about 10 minutes so they do not burn during grilling or frying.

Pat the salmon fillet dry and cut into approx. 3 cm cubes. Wash the zucchini and slice lengthwise into thin strips using a peeler or mandoline. Wash the lemon under hot water, finely grate some zest, cut half of the lemon into thin half-moons, and squeeze the rest.

For the marinade, mix the olive oil in a bowl with finely chopped garlic, finely chopped dill, lemon zest, 1–2 tbsp lemon juice, and a pinch of salt and pepper each.