Broiled Salmon Skewers/Kabobs With Tomatoes, Olives & Onions

Step 1: NOTE - Oranges ... Now, I always use a couple of small oranges for this. I juice both; but, 2 tablespoons are used for the marinade. Two (2) teaspoons for the vegetables; and, the leftover juice ... I drizzle over the salmon skewers after they come out of the oven. Normally, you will get 2-3 tablespoons per orange.

Step 2: Marinade ... Add all the ingredients to large ziploc bag; or, a non-reactive (glass) bowl. I like to use the bag - simply close it up and shake - besides, it is easy clean up. Once the marinade is combined, add the salmon, close the bag; and toss until the salmon is completely coated. Refrigerate until ready to cook. If possible, flip over the bag half way as it marinates - it isn't necessary; but, I like to if possible.

Step 3: Salmon Skewers/Kabobs ... Remove the salmon from the refrigerator and the marinade; and, set to the side/or on the counter, to take the chill off. Add the salmon cubes to a skewer; but, do NOT overcrowd; leave a little room between each piece. Also ... I prefer to use a thinner wooden skewer rather than a thicker metal one; but, either works. And, I do soak the wood skewers in water for 5-10 minutes before adding the salmon. This prevents them from burning under the broiler. Add the skewers to a sheet pan lined with parchment paper or foil. You should have 4-6 skewers, depending on the size of your skewers.

Step 4: Tomatoes, Olives, and Onions ... As the salmon rests on the counter - Start the vegetables. How simple is this - Add the tomatoes, olives and onions to a large sheet of aluminum foil; and, drizzle with the olive oil, orange juice, salt and pepper. Make sure they are in a single layer. Then, put a second sheet on top; and, fold or roll over the edges of the foil,to securely seal the foil pouch. Now, shake back and forth - this will coat everything with the oil and seasoning. NOTE: A little Chef Trick - squeeze each olive as you add it. Just a light squeeze. It releases the oils, they cook better; and, it just is easier then cutting them in half. Trust me, it works; and, it is sort of fun - easy too. Just a LIGHT squeeze, don't 'squish' them so they fall apart.

Step 5: Rice ... Also, I like to serve this with rice - so, start it the same time as the vegetables. If using a quick cooking rice; it should take about 25-30 minutes. But, you can always serve this over spinach to keep it low carb.

Step 6: Vegetables and Salmon ... Preheat the oven to 400 degrees. Add the foil pack on the middle shelf for 20 minutes. Half way during cooking; make sure to shake the pouch slightly.

Step 7: Salmon ... Then, turn the broiler on; and, move the vegetables to the bottom shelf, just to keep warm and finish cooking. Then, add the salmon skewers under the broiler (depending on your oven, I like the second setting down from the top); and cook 4-5 minutes, then, roll over or flip, and cook another 3-5 minutes. Obviously, cooking time will depending on the size of your salmon cubes; also, every oven is different as well. Mine took, 7-8 minutes total.

Step 8: Serve and ENJOY! ... As mentioned, I love to serve this over rice; but, you can also use spinach - for a low carb version. Plate the rice or spinach, top with the skewers; and drizzle the extra orange juice over the top. Then, pour the foil pouch of roasted tomatoes, olives, and onions over the rice or spinach. Garnish with the scallions, and dig in!