Grilled Norwegian Salmon Kebob

Procedure

• Prepare the grill. 
• Soak skewers, if using wood. 
• Cut each fillet into into 6-7 pieces and skewer. 
• Season the salmon with salt and pepper. Brush each kebob lightly on all sides with barbeque sauce. 
• Lay kebobs on grill and cook 2 minutes, turn 45 degrees and cook another 2 minutes, turn over. 
• Lightly brush kabobs with barbeque sauce and cook another 3-5 minutes, or to desired temperature.  
• Remove from grill and brush one more time with barbeque sauce.

Serving Suggestion:

• Serve with coleslaw, baked beans and corn on the cob.
• Serve over mixed greens tossed with grilled and chilled vegetables, bell pepper, onion, zucchini, tomato, mushroom, all tossed in a barbeque sauce–enhanced blue cheese dressing.
• Remove from skewer, place on a toasted hamburger bun spread with barbeque sauce, melted cheddar cheese and coleslaw.