Thread the salmon onto the skewers, dividing evenly. Brush lightly with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.
Preheat an oven to 350°F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
Preheat an outdoor grill. Grill the salmon skewers 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from the grill. Place the skewers on a platter and top with the almond salsa verde. Garnish with lemon wedges and serve immediately.
Almond Salsa Verde
1/2 cup whole natural almonds
1 1/2 cup fresh chopped flat leaf parsley
2 tablespoons fresh chives, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon each fresh oregano, chopped
3 tablespoon capers, chopped
1 shallot, minced
1 teaspoon lemon zest
1 clove garlic, minced
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
Salt and pepper to taste
In a mixing bowl, combine all ingredients (this can be made several hours in advance). Makes 2 cups.
Nutrition information per serving for 6 servings:
Calories 449 kcals, Cholesterol 69 mg, Total fat 34.7 g, Fiber 2.2 g, Saturated 5.3 g, Calcium 349 mg, Monounsaturated 21.3 g, Magnesium 87 mg, Polyunsaturated 6.4 g, Sodium 887 mg, Carb 6 g, Potassium 650 mg, Protein 30 g, Vitamin E 8.0 mg