Fire up the grill for these juicy salmon skewers! Salmon is the perfect choice for summer grilling - it's easy to cook, moist and flaky. Serve these skewers with rice, salad or with grilled pita bread.
Soak the wooden skewers in water for one hour. Preheat the grill. Dry the skewers slightly and thread the salmon onto the skewers with the skin side to the left. The thick fillet side of the salmon should be facing up.
Next, brush the salmon and the vegetables with olive oil and season with salt and pepper.
Reduce heat to medium heat, 350°F and place the peppers on the grate. Grill for five minutes turning three times.
Brush the grates with oil then add the salmon skewers meat side down. Grill for 6 minutes rotating twice.
Place the lemon halves, cut side down onto the grates to brown.
Finally, add the green and red onions to char and brown as the last step.
Remove the ingredients from the grill as they are done, place everything on a large platter to serve with a bowl of Arugula tossed in lemon juice and olive oil as a side salad to accompany the skewers.. Serve with the aioli on the side.
FOR THE HERBED CAPER AIOLI:
In a food processor or blender, combine the vinegar, egg product, capers, shallots, garlic, salt, and pepper. Cover and process until smooth.
With the machine running, add the olive oil in a slow stream, stopping to scrape the sides of the bowl if necessary
Stir in the herbs and thin with a few drops of vinegar if it is too thick.