Grilled Salmon Skewers with Garlic and Dijon

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• 1.5 lbs salmon fillets (cut into 1-inch squares)
  Ingredient note

  Source: 1.5 lbs salmon fillets (cut into 1-inch squares)
• 2 each large lemons thinly sliced
  Ingredient note

  Source: 2 large lemons thinly sliced
• 16 each 10-inch bamboo skewers
  Ingredient note

  Source: 16 10-inch bamboo skewers
• 2 Tbsp parsley (freshly chopped)
  Ingredient note

  Source: 2 Tbsp parsley (freshly chopped)
• 2 each large or 3 small garlic cloves (pressed)
  Ingredient note

  Source: 2 large or 3 small garlic cloves (pressed)
• 1/2 Tbsp Dijon mustard (we used grey poupon)
  Ingredient note

  Source: 1/2 Tbsp Dijon mustard (we used grey poupon)
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 1/8 tsp ground black pepper
  Ingredient note

  Source: 1/8 tsp ground black pepper
• 2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
  Ingredient note

  Source: 2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
• 2 Tbsp fresh lemon juice from 1/2 large lemon or 1 small lemon
  Ingredient note

  Source: 2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

1. Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
2. In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
3. Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
4. Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.