-
Skewers Of Salmon With Arugula Salsa Verde
Ingredients
- 1 3/4 lb fresh salmon fillet - (to 2) skinned, boned
- 1 x lemon
- 6 Tbsp. extra-virgin extra virgin olive oil divided
- Freshly-grnd black pepper to taste
- 12 x bamboo skewers
- 1 c. coarsely-minced arugula
- 1/4 c. minced fresh parsley
- 3 Tbsp. minced fresh chives
- 1 tsp minced fresh thyme
- 1 tsp minced fresh oregano
- 1/3 c. green olives pitted, minced
- 3 Tbsp. capers minced
- 1 x shallot chopped
- 2 tsp grated lemon zest
- (yellow portion of peel)
- 1 x garlic clove chopped
- 3 Tbsp. lemon juice
- Salt to taste
- Lemon wedges for garnish
Directions
- Cut salmon into 3/4- to 1-inch cubes. With a vegetable peeler, remove yellow portion of peel from lemon. Place salmon in a bowl with strips of lemon peel, 1 Tbsp. extra virgin olive oil and pepper to taste. Set aside for 30 min. Soak bamboo skewers in water for 30 min.
- In a bowl, combine arugula, parsley, chives, thyme, oregano, olives, capers, shallot, grated lemon zest, garlic, lemon juice and remaining 5 Tbsp. extra virgin olive oil. Season to taste with salt and pepper. Use this salsa verde within 1 hour.
- Preheat an outdoor grill. Thread salmon onto skewers, distributing proportionately. Grill salmon till golden brown on one side, 3 to 4 min. Turn the salmon and continue to grill till done, an additional 3 to 4 min.
- Place salmon on a platter; spoon salsa verde over salmon. Garnish with lemon wedges, and serve immediately.
- This recipe yields 6 servings.
- Comments: Other types of fish can be substituted for salmon. Try tuna, halibut, snapper or possibly cod.
Share Recipe
Similar Recipes
Leave a review or comment
