1-1/2 lb. Alaska salmon fillets
1/4 C. olive oil
1/4 C. Pinot Grigio or Chardonnay (reccomend Robert Mondavi)
1/4 C. fresh lemon juice
2 T. fresh minced garlic
2 T. fresh chopped Italian parsley
1 T. fresh chopped mint
1/4 t. red pepper flakes
salt and pepper, to taste
12 wooden skewers
1. Prior to grilling, soak wooden skewers in water for at least 30 minutes. Lay Alaskan salmon on a cutting board so that the grain of the fish is horizontal. Cut salmon lengthwise into 2-inch wide strips. Place salmon strips in baking dish; set aside.
2. Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint and red pepper flakes in small bowl. Brush marinade onto all sides of salmon, cover and refrigerate up to 30 minutes (no longer or acidic marinade will "cook" fish).Reserve remaining marinade.
3. Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto the skewers. Place skewers on a well-oiled grill or spray-coated broiling pan. Cook 5 inches from heat source for 3-4 minutes per side, turning once during cooking and brushing with marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste.