Pre-heat your grill to 350 degrees

Serves 6-8

Ingredients:

3 pounds of fresh salmon cut into 1-inch cubes

1 zucchini cut into 1-inch cubes

1 squash cut into 1-inch cubes

1 sweet onion cut into 1-inch cubes

12 Campari tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon Kosher, or sea salt

2 -dozen wooden kebab skewers soaked in water

Directions:

Place the cubed salmon and veggies in a bowl- coat with olive oil, then season with salt and pepper.

Begin building the skewers- place a piece of salmon on first then rotate the veggies until all of the kebabs are ready for the grill.

Draw a veggie-oiled cloth across the grates then carefully place the skewers on the hot grill. Let the salmon cook for 3-4 minutes a side. Once the skewers have finished cooking, remove them from the grill and set aside.

Sweet Citrus Butter

Ingredients:

½ cup butter

zest of 1 lemon

zest of 1 lime

2 tablespoons organic honey

1 tablespoon fresh cracked black pepper

1 teaspoon Kosher or sea salt

Directions:

Place the above ingredients in a food processor and blend until smooth.

Paint the citrus butter on the salmon skewers with a pastry brush.

Serve immediately with lemon and lime wedges.