Salmon Skewers with Lemon-Parsley Pesto

Douglas Merriam

Prepare this dish just before grilling so the pesto maintains its color.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 28%
  • Fat: 12.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3g
  • Protein: 29.2g
  • Carbohydrate: 43.3g
  • Fiber: 2.1g
  • Cholesterol: 58mg
  • Iron: 3mg
  • Sodium: 398mg
  • Calcium: 87mg

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

  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.
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