Salmon Skewers with Almond Salsa Verde

Salmon Skewers:

• 1-3/4 pounds salmon fillets, skin and bone removed, cut into 1-inch pieces
  

• 16 bamboo skewers, soaked in water for 10 minutes
  

• 1 tablespoon Extra Virgin olive oil
  

• Salt and freshly ground black pepper
  

• 6 lemon wedges
  
  

Almond Salsa Verde:

• 1/2 cup Mandelin Natural Whole Almonds
  

• 1-1/2 cups fresh chopped flat leaf parsley
  

• 2 tablespoons fresh chives, chopped
  

• 1/2 teaspoon fresh thyme, chopped
  

• 1/2 teaspoon each fresh oregano, chopped
  

• 3 tablespoon capers, chopped
  

• 1 shallot, minced
  

• 1 teaspoon lemon zest
  

• 1 clove garlic, minced
  

• 3 tablespoons lemon juice
  

• 1/2 cup Extra Virgin olive oil
  

• Salt and pepper to taste