Grilled Salmon Ribbons

1 pound skinless salmon fillet, 1-inch thick
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon or 2 Tbsps. fresh dill
2 tablespoons fresh parsley, minced
salt and pepper

Cut salmon into 1/4-inch thick slices about 4 inches in length. Soak
wooden skewers for about 30 minutes in cold water. Thread salmon onto
skewers. Place in single layer in shallow dish. Combine lemon juice, oil
and tarragon; drizzle over salmon, turning skewers once to coat both
sides. Sprinkle with parsley. Let stand for 15 minutes. Arrange skewers on
lightly greased broiling pan or baking sheet. Sprinkle with salt and
pepper to taste. Broil for 2 to 3 minutes or just until opaque. Makes 20
skewers.


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