Salmon Skewers with Almond Salsa Verde
Serve these tasty and healthy salmon skewers as an appetizer at your next get-together
1 3/4 pounds (795 grams) salmon fillets, skin and bone removed, cut into 1-inch pieces
1 tablespoon (15 mL) extra-virgin olive oil
Salt and freshly ground black pepper
16 bamboo skewers, soaked in water for 10 minutes
6 lemon wedges
Makes 6 servings (as an appetizer)
Active time: 35 minutes
Start to finish time: 45 minutes
Thread the salmon onto the skewers, dividing evenly. Brush lightly with 1 tablespoon (15 mL) of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.
Preheat an oven to 350ºF (180ºC). Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
Preheat an outdoor grill. Grill the salmon skewers 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from the grill. Place the skewers on a platter and top with the almond salsa verde. Garnish with lemon wedges and serve immediately.
Per serving:
449 calories
34.7 g total fat
5.3 g saturated fat
21.3 g monounsaturated fat
6.4 g polyunsaturated fat
6 g carbohydrate
30 g protein
69 mg cholesterol
2.2 g fibre
349 mg calcium
87 mg magnesium
887 mg sodium
650 mg potassium
8 mg vitamin E
