Name: Salmon skewers with salad, salsa verde and skordalia
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram salmon, cut into 8 long fillets, skin on; 1 tablespoon extra virgin olive oil; 8 bamboo skewers, soaked; 200 gram seedless green grapes, sliced; 1 cup parsley; 2 celery stalks, thinly sliced; 1 red onion, chopped; 1/4 cup natural sliced almonds, roasted; Salsa verde; 2 cup parsley leaves; 1/2 cup extra virgin olive oil; 2 tablespoon thyme leaves; 1 1/2 tablespoon white wine vinegar; 1 tablespoon baby capers; 1 garlic clove, crushed; 1 teaspoon caster sugar; Skordalia; 1/2 Turkish bread, crust removed, cut into chunks; 1/2 cup warm water; 1/2 cup almond meal; 2 tablespoon lemon juice; 4 garlic cloves, chopped; 2/3 cup extra virgin olive oil

Salmon skewers with salad, salsa verde and skordalia

This simple recipe is a showstopper! Salmon skewers are paired with grape and celery salad, salsa verde and skordalia to create a light, delicious family meal. Plus it's ready in just over 30 mins

Salmon skewers with salsa verde and skordalia

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

500 gram salmon, cut into 8 long fillets, skin on

1 tablespoon extra virgin olive oil

8 bamboo skewers, soaked

200 gram seedless green grapes, sliced

1 cup parsley

2 celery stalks, thinly sliced

1 red onion, chopped

1/4 cup natural sliced almonds, roasted

Salsa verde

2 cup parsley leaves

1/2 cup extra virgin olive oil

2 tablespoon thyme leaves

1 1/2 tablespoon white wine vinegar

1 tablespoon baby capers

1 garlic clove, crushed

1 teaspoon caster sugar

Skordalia

1/2 Turkish bread, crust removed, cut into chunks

1/2 cup warm water

1/2 cup almond meal

2 tablespoon lemon juice

4 garlic cloves, chopped

2/3 cup extra virgin olive oil

Method

1.Brush each piece of salmon with oil and season. Insert skewers into salmon along the length of the fillet. Set aside.

2.For the salsa verde: In a food processor, pulse all ingredients to a chunky paste. Season. Set aside.

3.For the skordalia: In a food processor, pulse bread and water until puréed. Add almond, lemon juice and garlic. Pulse until smooth. With the motor running, pour in oil in a thin stream until emulsified (see recipe tip). Season. Set aside.

4.Preheat a char-grill on high. Grill skewers for 1-2 minutes each side until cooked.

5.In a bowl, combine grapes, parsley, almonds, celery, red onion and almonds. Season. Serve fish skewers with salad, skordalia and salsa verde.