Salmon & Vegetable Skewers

I'm not a big fish person. In fact, to be honest, I am not a fish person at all. Eli loves fish and I feel guilty sometimes for not making it, so I made this dinner. This salmon was so tasty! I barely remembered that it was actually fish I was eating. Yum!

Ingredients:
2 c brown rice
1 lb wild-caught salmon fillets, cubed
1 white onion cut into square pieces
1 zucchini, sliced
8 oz whole white mushrooms
olive oil cooking spray
juice of 1 lemon
sea salt and ground pepper, to taste
fresh parsley, for garnish

metal or wooden skewers (if using wooden, soak in water for 20 minutes before using)

Directions:
Cook rice according to package directions. Set aside

Preheat broiler to high. Thread salmon and veggies onto separate skewers, filling 4 skewers of each). Mist salmon and veggies with cooking spray, then brush with lemon juice and sprinkle with salt, pepper, and parsley.

Broil skewers at least 2 to 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve place 1 salmon skewer and 1 veggie skewer over 1/2 cup of rice.

*Tip: I placed tin foil under the skewers because some of the veggies dropped and some of the fish juice fell off. Even though these were yummy, I did not like the smell of fish every time I turned on the oven.