Ingredients
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1-3/4 pounds salmon fillets, skin and bone removed, cut into 1-inch pieces
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16 bamboo skewers, soaked in water for 10 minutes
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1 tablespoon Extra Virgin olive oil
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Salt and freshly ground black pepper
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6 lemon wedges
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1/2 cup Mandelin Natural Whole Almonds
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1-1/2 cups fresh chopped flat leaf parsley
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2 tablespoons fresh chives, chopped
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1/2 teaspoon fresh thyme, chopped
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1/2 teaspoon each fresh oregano, chopped
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3 tablespoon capers, chopped
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1 shallot, minced
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1 teaspoon lemon zest
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1 clove garlic, minced
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3 tablespoons lemon juice
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1/2 cup Extra Virgin olive oil
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Salt and pepper to taste
Salmon Skewers:
Almond Salsa Verde:
Directions
For the salmon skewers:
Thread the salmon onto the skewers, dividing evenly.
Brush lightly with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.
Preheat oven to 350ºF.
Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
Preheat an outdoor grill then 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.
For the almond salsa verde:
In a mixing bowl, combine all ingredients (this can be made several hours in advance).
Makes 2 cups.
Recipe Note
Recipe by Joanne Weir for Almond Board of California