Salmon Skewers With Almond Salsa Verde

1. 1

   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.

2. 2

   Preheat an oven to 350u00b0F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.

3. 3

   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.

4. 4

   1/2 cup whole natural almonds

5. 5

   1 1/2 cup fresh chopped flat leaf parsley

6. 6

   2 tablespoons fresh chives, chopped

7. 7

   1/2 teaspoon fresh thyme, chopped

8. 8

   1/2 teaspoon each fresh oregano, chopped

9. 9

   3 tablespoon capers, chopped

10. 10

    1 shallot, minced

11. 11

    1 teaspoon lemon zest

12. 12

    1 clove garlic, minced

13. 13

    3 tablespoons lemon juice

14. 14

    1/2 cup extra virgin olive oil

15. 15

    Salt and pepper to taste

16. 16

    In a mixing bowl, combine all ingredients (this can be made several hours in advance). Makes 2 cups.

17. 17

    Nutrition information per serving for 6 servings:

18. 18

    Calories 449 kcals, Cholesterol 69 mg, Total fat 7 g, Fiber 2 g, Saturated 3 g, Calcium 349 mg, Monounsaturated 3 g, Magnesium 87 mg, Polyunsaturated 4 g, Sodium 887 mg, Carb 6 g, Potassium 650 mg, Protein 30 g, Vitamin E 0 mg

* Per serving · 4 servings · Values may vary.

No additional tips available.