created by: Joanne Weir
Vibrant salsa brings big flavor to grilled salmon with rich olive oil, fresh herbs and lemons, roasted almonds and briny capers. Serve it on a small plate right off the grill to really wake up the taste buds.
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 whole natural almonds
1 1/2 cup 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
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 an 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. 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.
Almond Salsa Verde: In a mixing bowl, combine all ingredients (this can be made several hours in advance). Makes 2 cups.