Salmon kebabs with salsa verde

Salmon kebabs with salsa verde

By
From
What's for Dinner?
Makes
12
Prep
20 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Salsa verde

Ingredients

Quantity Ingredient
2 teaspoons capers, rinsed and drained
2 anchovies
chopped flat-leaf parsley leaves
1 lemon, grated zested
4 tablespoons extra-virgin olive oil
freshly ground black pepper
4 x 150g skinless salmon fillets
1 tablespoon olive oil

Method

  1. To make the salsa verde, finely chop the capers and anchovies. Mix together in a bowl and add the parsley, lemon zest and oil. Stir well and season with lots of pepper. Set aside while you cook the salmon.
  2. Cut the salmon into 2 cm chunks. Toss with the olive oil and season with salt and pepper.
  3. Heat a barbecue grill until hot. Thread 4–5 chunks onto each skewer and brush lightly with oil. Cook for 3–4 minutes, then turn to the opposite side and grill for another 3–4 minutes. The salmon should still be pink in the centre. Spoon the salsa verde over the salmon to serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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