SALMON SKEWERS WITH SALSA VERDE & SKORDALIA
SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 3356kj COST $$$$$
500g salmon, cut into 8 long fillets, skin on 1 tbsp extra virgin olive oil 8 bamboo skewers, soaked 200g seedless green grapes, sliced 1 cup parsley 2 celery stalks, thinly sliced 1 red onion, chopped ¼ cup natural sliced almonds, roasted
2 cups parsley leaves ½ cup extra-virgin olive oil 2 tbsp thyme leaves 1½ tbsp white wine vinegar 1 tbsp baby capers 1 garlic clove, crushed 1 tsp caster sugar
½ Turkish bread, crust removed, chunks ½ cup warm water ½ cup almond meal 2 tbsp lemon juice 4 garlic cloves, chopped
2/ cup extra-virgin olive oil 3
1 Brush each piece of salmon with oil and season. Insert skewers into salmon along the length of the fillet. Set aside.
2 SALSA VERDE In a food processor, pulse all ingredients to a chunky paste. Season, set aside.
3 SKORDALIA In a food processor, pulse bread and water until pureed. Add almond meal, lemon juice and garlic. Pulse until smooth. With motor running, pour in olive oil in a thin stream until emulsified. Season, set aside (see tip).
4 Preheat a chargrill on high. Grill each skewer 1-2 mins each side until cooked to taste.
5 In a bowl, combine grapes, parsley, almonds, celery, red onion and almonds. Season. Serve fish skewers with salad, skordalia and salsa verde.