Salmon Spiedini with Lemon-Caper Cream

• Cut salmon into 1 1/2-inch (4 cm) cubes.
• In shallow bowl, combine marinade ingredients.
• Add salmon and toss to coat; let stand for 10 minutes.
• Combine lemon-caper cream ingredients and chill until ready to serve.
• Reserving marinade and beginning and ending with salmon pieces, thread salmon and lemon pieces alternating on skewers.
• Place on greased grill over medium heat and grill for about 10 minutes, turning once and brushing with marinade.

ASSEMBLY:

• Toast sausage buns on grill, if desired.
• Top bottom half of each bun with a little lemon-caper cream, baby greens, 1 salmon spiedini (skewer removed) and little more cream.
• Top with bun lids and serve.