Salmon Skewers with Almond Salsa Verde
Serve these tasty and healthy salmon skewers as an appetizer at your next get-together
Recipe courtesy Almond Board of California
| Servings |
| 16skewers |
| Servings |
| 16skewers |
Ingredients
- 1 3/4 lbs salmon fillets skin and bone removed, cut into 1-inch pieces
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 16 bamboo skewers soaked in water for 10 minutes
- 6 lemon wedges
Servings: skewers
Units:
|
Ingredients
Servings: skewers
Units:
|
Instructions
- 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.
Recipe Notes
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
