Marinating with Colavita Extra Virgin Olive Oil and additional seasonings helps impart delicious flavor with minimal effort for our Grilled Salmon Skewers with Apricot and Fennel Salad recipe.
Soak 10 - 8 inch wooden skewers in water for 1 hour to prevent from burning on the grill.
In a small bowl whisk together 3 tablespoons of olive oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper and set aside.
Place salmon in a large non-reactive bowl. Sprinkle the ground fennel seed, lemon zest, remaining lemon juice, 1 teaspoon salt, ½ teaspoon black pepper and drizzle 2 tablespoons olive oil over the salmon and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes.
Prepare a grill for medium-high heat. Thread the salmon cubes onto the moistened skewers pushing the pieces close together. Grill the skewers, turning once until cooked through, about 6-8 minutes.
In a medium bowl combine the apricots, fennel, and basil. Drizzle the dressing over the salad and serve alongside the salmon skewers.
Servings 4