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
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat.
- 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.
- Meanwhile, combine herbs, garlic, mustard, olive oil and juice in a small bowl. Drizzle dressing over salmon skewers. Serve.
