Salmon Skewers with Salsa Verde
Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1 cup mint leaves
- 1 cup parsley leaves
- 2tablespoons capers, drained, rinsed
- 1 cup extra virgin olive oil
- 1tablespoons white wine vinegar
- 750grams salmon fillets, thawed, cut into 2.5cm cubes
- 1teaspoons dijon mustard
- 1 pinch black pepper (to taste)
- 1/2 cup basil leaves
- 1 garlic clove, crushed
- 18 bamboo skewers, pre-soaked
- 1 pinch pink salt ground (to taste)
- 3 anchovy fillets, drained, rinsed
Method
Step 1 of 3
Thread salmon onto prepared skewers. Put onto a plate, cover and refrigerate until required.
Step 2 of 3
Finely chop parsley, mint, basil, garlic, anchovy fillets and capers together. Transfer to a bowl. Add oil, vinegar, mustard, salt and pepper. Stir until well combined and a thick sauce form (add more oil if you prefer a thinner sauce).
Step 3 of 3
Heat a non-stick frying pan or barbecue hotplate over medium-high heat. Add skewers and cook for 2 minutes on each side or until golden. Serve skewers with salsa verde.
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