Suitable for Fast Track patients
1 serving Salmon Fillet
1/4 medium Red Pepper
1/4 medium Green Pepper
1/4 cup Summer Squash
1/4 medium Red Onion
Fresh Cracked Black Pepper
Juice from 1 Fresh Lemon
Cut the salmon into 1 inch chunks. Cut the peppers into 1 inch square pieces. Cut the red onion and summer squash into similar sized chunks and separate.
Thread skewers alternately with the onions, squash and peppers, and then the salmon. Spray skewers with non-stick cooking spray, sprinkle with pepper.
Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Squeeze fresh lemon juice over skewers before serving.