Tarragon Salmon Kebabs With Sour Cream Sauce

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Washington Post


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1/2 cup low-fat sour cream

1/4 cup nonfat plain yogurt

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon white wine vinegar

3 tablespoons minced tarragon leaves

6 tablespoons olive oil

3 tablespoons lemon juice

1 1/2 to 1 3/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1 red bell pepper, seeded and cut into 1-inch cubes

2 small zucchini, cut into 1/8-inch slices

16 medium white mushrooms, stemmed

1/2 to 1 teaspoon kosher salt

1/4 to 1/2 teaspoon Freshly ground black pepper

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