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© Meredith Corporation. All rights reserved. Used with permission.
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut into twelve 1/2-inch-wide strips. In a medium bowl, stir together salmon strips and salad dressing. Cover bowl with plastic wrap; marinate in the refrigerator for 45 minutes (do not marinate any longer). Thinly slice two of the lemons, cutting six slices from each lemon (12 slices total). Juice the remaining lemon to get 3 tablespoons lemon juice; set slices and juice aside.
In a large bowl, combine cucumber, feta, onion and olives. Add the lemon juice, oil, mint, parsley, dill, salt and pepper; stir gently to combine. Cover and refrigerate until ready to serve.
Remove salmon strips from marinade, reserving marinade. Thread two salmon strips, accordion-style, onto each of six 12-inch skewers, alternating salmon strips with folded lemon slices.
Grill skewers on the rack of an uncovered charcoal grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning and brushing once with the reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add skewers to grill rack. Cover and grill as above.) Discard any remaining marinade. Serve immediately with cucumber salad. Garnish with dill sprigs, if desired.