1. Combine 1 1/2 cups of the salsa, lime zest and juice, and shallots in a nonreactive large bowl. Cut each salmon fillet into 8 pieces about the same size. Add to salsa mixture and mix gently to coat all pieces. Marinate for 20 to 30 minutes at room temperature. Soak 40 (4 inch) skewers in water while salmon marinates.
2. Line two baking sheets with foil and spray with vegetable cooking spray. Preheat broiler. Thread 1 piece of salmon onto each skewer. Spread skewers evenly on 2 baking sheets and discard marinade.
3. Broil salmon for 2 minutes (one pan at a time), then turn skewers and broil for 1 more minute. Be careful not to overcook. Transfer to a platter, atop lettuce leaves if desired, and serve with a bowl of remaining salsa on the side.
Source: Hannaford fresh Magazine, January - February 2014