Salmon Kebabs with Salsa Verde

    20 minutes

    These salmon kebabs are paired perfectly with a zesty, fresh salsa verde (green salsa). You can use chicken or pork on the skewers if you prefer. I like to serve these kebabs with a warm couscous and vegetable salad. They also go well with slabs of pink potato cooked on the barbecue.


    1 person made this

    Ingredients
    Serves: 4 

    • cooking oil spray
    • 600g skinless salmon fillets, cut into 3cm pieces
    • 2 lemons, cut into wedges
    • salt and ground black pepper, to taste
    • 1/2 cup finely chopped parsley leaves
    • 1/4 cup finely chopped basil
    • 1/4 cup finely chopped chives
    • 2 cloves garlic, crushed
    • 2 teaspoons wholegrain mustard
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice

    Directions
    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat.
    2. Thread salmon and lemon wedges onto large metal skewers. Season with salt and pepper. Cook skewers, turning occasionally, for 5 minutes or until salmon is just cooked through.
    3. Meanwhile, combine herbs, garlic, mustard, olive oil and juice in a small bowl. Drizzle dressing over salmon skewers. Serve.

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