Salmon kebabs with creamy salsa verde

Serves: 6

Time to make: 10 mins

Ingredients

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500g salmon chunks
500g (2 punnets) cherry tomatoes
olive oil, lemon-infused if you have it
bamboo skewers, soaked in water for 2 hours to reduce scorching
Creamy salsa verde
½ cup fresh parsley
¼ cup fresh mint
1 handful chives, chopped
⅓ cup olive oil
1 ½ tablespoons capers
1 fat clove garlic
1 teaspoon grainy mustard
1-2 tablespoons lemon juice
1 tablespoon chopped onion
½ cup natural yoghurt

Instructions

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Skewers

1 Thread the salmon and tomatoes alternately onto the skewers, allowing 3 pieces of salmon and 4 cherry tomatoes for each skewer. You should end up with roughly 3 skewers per person. Of course, if you are serving other varieties of kebab then they'll go a lot further.

2 Spray with oil and cook on a medium barbecue, turning gently until just cooked through: about 5 minutes. Serve with a spoonful of creamy salsa verde.

Salsa verde

3 Very finely chop or process all ingredients except for the yoghurt. Adjust the consistency by adding a drizzle more oil if very thick. Taste and add more lemon juice if needed. Fold into the yoghurt and serve with cooked salmon or other barbecued foods.

4 Try salsa verde as an alternative to mayonnaise or hollandaise sauce or as an accompaniment to roasted meats and roasted vegetables.

HFG tip

I alternate salmon chunks with cherry tomatoes as both cook quickly. Salmon is also very rich (and pricey) so I allow around 85g per serve and cut the salmon into cubes the same size as the tomatoes.

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 19.6 g

Total fat 28.3 g

Saturated fat 6.1 g

Carbohydrates 3.9 g

Sugar 3.7 g

Dietary fibre 1.9 g

Sodium 185 mg

Calcium 90 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.