Salmon Skewers with Lemon-Parsley Pesto

Salmon Skewers with Lemon-Parsley Pesto
Photo by Douglas Merriam

Ingredients

  • ½ teaspoon salt, divided
  • Cooking spray
  • ¼ cup fresh basil leaves
  • 2 ½ tablespoons extravirgin olive oil, divided
  • 2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • + 8 more ingredients
    • 2 teaspoons grated lemon rind
    • ½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
    • Parsley sprigs (optional)
    • ¼ cup capers, drained
    • 4 cups hot cooked orzo
    • Lemon wedges (optional)
    • ¼ teaspoon freshly ground black pepper
    • ½ cup fresh flat-leaf parsley leaves

Prepare grill. Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside. Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arra...

View full recipe at My Recipes

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