Salmon kebabs with creamy salsa verde
(at time of publication)
- 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
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.
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.
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)
Total fat 28.3g
–Saturated fat 6.1g
Dietary fibre 1.9g
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