Salmon Skewers with Lemon-Parsley Pesto

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Douglas Merriam
Yield:
8 servings
Joanne Weir
September 2007
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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.

Step 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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