Salmon skewers with almond salsa verde

title="Salmon skewers with almond salsa verde"
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• 0:25 Prep


• 0:10 Cook


• 
  8 Servings


• Capable cooks

You will need 16 pre-soaked bamboo skewers (see hint) to create these delicious salmon skewers.

Featured in
Celebrations, Nutrition information

Ingredients

• 800g skinless salmon fillets, deboned, cut into 2.5cm pieces (see tip)


• olive oil cooking spray

Almond salsa verde

• 1/3 cup (50g) blanched almonds


• 1 cup firmly-packed fresh flat-leaf parsley leaves


• 1/3 cup firmly-packed fresh mint leaves


• 6 green onions


• 2 tablespoons capers, drained


• 2 garlic cloves


• 1 tablespoon red wine vinegar


• 1 tablespoon olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Make almond salsa verde: Place ingredients in a food processor. Process until finely chopped. Add 2 tablespoons cold water. Process until well combined. Cover and refrigerate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Thread salmon onto skewers. Season with pepper. Spray lightly with oil. Heat a large, non-stick frying pan over medium-high heat. Cook skewers, in batches, for 1 to 2 minutes each side for medium or until cooked to your liking. Remove skewers to a plate. Cover with foil to keep warm. Serve with salsa verde.
  
  
  

Nutrition

• 890 kj

  Energy




• 13.2g

  Fat Total




• 2.2g

  Saturated Fat




• 1.6g

  Fibre




• 21.3g

  Protein




• 52mg

  Cholesterol




• 77mg

  Sodium





• 1.6g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: You could replace the salmon with ocean trout. Hint: Soak bamboo skewers in water for at least 1 hour before using to prevent them burning during cooking. Oily fish such as salmon is rich in omega-3 fats that help protect the heart and promote good mental health. All fish are rich in protein and iodine, which assists thyroid function. Oily fish are high in vitamins A, niacin, B6, B12 and phosphorous, as well as vitamin D for healthy bones. Salmon also contains the antioxidant trace element selenium, which helps protect cells from damage.

• Author: Anneka Manning


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au