ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Skewers with Lemon-Parsley Pesto

Douglas Merriam
Yield 8 servings
Prepare this dish just before grilling so the pesto maintains its color.

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)

Nutrition 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

How to Make It

  1. Prepare grill.

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

  3. 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.

  4. 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.