Salmon skewers with almond salsa verde
Salmon skewers are grilled to perfection and served with a fresh almond salsa verde, offering a delightful combination of rich salmon and zesty herbs. This dish is perfect for both casual dinners and special occasions.
Cook time 10 min
Prep time 25 min
Ingredients:
2 lb salmon1 short spray cooking spray oil
1/3 cup almonds
1 cup fresh parsley
1/3 cup spearmint
1 cup scallions
2 tbsp capers
2 garlic cloves
1 tbsp vinegar
1 tbsp olive oil
Salmon skewers with almond salsa verde is a delightful dish that combines the rich, succulent flavors of grilled salmon with a fresh and zesty salsa verde made from almonds, fresh herbs, and capers. This recipe brings a healthy, vibrant twist to your meal, making it perfect for both casual dinners and special occasions.
Instructions:
- Start by cutting the salmon into even-sized cubes, roughly 1.5-inch pieces. This ensures they cook evenly on the skewers.
- Thread the salmon pieces onto skewers. If using wooden skewers, soak them in water for about 30 minutes before using to prevent burning.
- In a food processor, combine the almonds, fresh parsley, spearmint, scallions, capers, and garlic. Pulse until the ingredients are coarsely chopped.
- Add the vinegar and olive oil to the mixture. Pulse a few more times until the salsa verde reaches a chunky pesto-like consistency. Taste and adjust seasoning if needed.
- Preheat a grill or grill pan over medium-high heat. Lightly coat the grill surface with a short spray of cooking oil to prevent sticking.
- Place the salmon skewers on the preheated grill. Cook for 3-4 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
- Once the salmon is cooked to your liking, remove the skewers from the grill.
- Serve the grilled salmon skewers topped with a generous spoonful of almond salsa verde. Garnish with additional fresh herbs or a wedge of lemon if desired.
With its combination of grilled salmon and refreshing almond salsa verde, this dish is sure to impress your guests and become a staple in your recipe collection. The robust flavors and the ease of making it will have you coming back for more. Enjoy these skewers as a main dish or as a tasty appetizer at your next gathering.
Salmon skewers with almond salsa verde FAQ:
Grill the salmon skewers for 3-4 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
Cut the salmon into even-sized cubes, roughly 1.5-inch pieces. This size ensures that the salmon cooks evenly throughout.
Yes, you can substitute the almonds with other nuts such as pine nuts or walnuts, depending on your preference or dietary needs.
Store leftover salmon skewers in an airtight container in the refrigerator for up to 2 days. The salsa verde can also be stored in the refrigerator for up to a week.
You can use either wooden or metal skewers. If using wooden skewers, soak them in water for about 30 minutes before grilling to prevent burning.
Cooking Tips:
- Ensure your grill is preheated well before placing the salmon skewers on it for an even cook and nice grill marks.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- For best results, use fresh herbs in your salsa verde to maximize flavor and aroma.
- Toast the almonds lightly before blending them into the salsa verde to enhance their nutty flavor.
- Do not over-marinate the salmon, as it can cause the fish to become mushy. A quick spray of oil is enough to prevent sticking and add a bit of moisture.
- Feel free to adjust the quantities of the herbs and capers in the salsa verde to match your taste preferences.
- Serve the salmon skewers immediately for the best taste and texture, paired with a light side salad or grilled vegetables.
Nutrition Facts
8 ServingsCalories 180kcal
Protein 24g
Carbohydrates 2.50g
Fiber 1.13g
Sugar 0.67g
Fat 9g
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