1 3/4 pounds salmon fillets, skin and bone removed, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
16 bamboo skewers, soaked in water for 10 minutes
6 lemon wedges
How to Make It
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 7 g, Fiber 2 g, Saturated 3 g, Calcium 349 mg, Monounsaturated 3 g, Magnesium 87 mg, Polyunsaturated 4 g, Sodium 887 mg, Carb 6 g, Potassium 650 mg, Protein 30 g, Vitamin E 0 mg
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