Salmon Skewers with Lemon-Parsley Pesto

Salmon Skewers with Lemon-Parsley Pesto Recipe
Douglas Merriam
Prepare this dish just before grilling so the pesto maintains its color.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 407
Caloriesfromfat 28 %
Fat 12.7 g
Satfat 2.6 g
Monofat 5.5 g
Polyfat 3 g
Protein 29.2 g
Carbohydrate 43.3 g
Fiber 2.1 g
Cholesterol 58 mg
Iron 3 mg
Sodium 398 mg
Calcium 87 mg

Ingredients

1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup capers, drained
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
2 1/2 tablespoons extravirgin olive oil, divided
2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups hot cooked orzo
Parsley sprigs (optional)
Lemon wedges (optional)

Preparation

Prepare grill.

Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.

Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove from grill, and keep warm.

Combine orzo and remaining 1/4 teaspoon salt; toss well. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tablespoon herb mixture. Garnish with parsley sprigs and lemon wedges, if desired.

Note:

Joanne Weir,

September 2007
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