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1
Preheat a charcoal grill or oven broiler to high.
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2
Soak 8 wooden skewers in cold water to cover until ready to use.
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3
Cut the salmon into 1 1/2-inch cubes.
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4
There should be 24 pieces.
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5
Sprinkle the pieces with salt and pepper.
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6
Cut away and discard the pepper core and veins.
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7
Discard the seeds.
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8
Cut the pepper into 16 pieces of equal size.
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9
Cut the bacon into 16 rectangles of equal size.
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10
Cut the onion into 16 1/2-inch cubes.
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11
Put any remaining onion to another use.
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12
Heat a nonstick skillet and add the bacon pieces in one layer.
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13
Scatter the sweet pepper and onion cubes over the bacon.
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14
Cook, shaking the pieces and stirring for about 1 minute.
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15
Drain and let cook slightly.
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16
Drain the bacon mixture.
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17
Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper.
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18
Brush brochettes all over with olive oil.
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19
Sprinkle with salt and pepper.
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20
If the brochettes are to be cooked under the broiler, arrange them on a rack.
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21
Place them about 4 inches from the source of heat and leave the door slightly ajar.
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22
Cook 3 minutes on one side and turn the brochettes to the other side.
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23
Cook 2 minutes.
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24
If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes.
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25
Turn and cook on the other side about 2 minutes.
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26
Meanwhile, heat the butter and add the lemon juice and basil.
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27
Stir and pour or brush the sauce over the brochettes.
