Persian Kebabs with Salmon or Tuna

Ingredients

• 5 Vital Choice wild salmon fillets (6 ounces each) or 8 albacore tuna medallions (4 ounces each), cut into 1-inch cubes
• 2 medium yellow onions
• 1 cup plus 2 tablespoons lemon juice
• ½ teaspoon organic turmeric
• ½ teaspoon dried organic rosemary
• 1 1/2 tablespoons Vital Choice extra virgin olive oil
• 1 ½ tablespoons tomato paste
• Organic black pepper, to taste

Instructions

1. Place the fish in a non-reactive mixing bowl. Grate the peeled onions over the fish. Add 1 cup lemon juice, turmeric and pepper to taste; set aside to marinate for 1 hour. If using bamboo skewers, soak them in water.
2. Make the basting sauce: Mix 2 tablespoons lemon juice, oil and tomato paste in a small pan. Bring just to a boil and set aside.
3. Thread the fish cubes onto thin skewers. Cook over hot coals or under a broiler, about 5 inches from heat source, turning once and basting a few times, until just cooked through, 4 to 5 minutes.