Woman’s Day (Australia)

SALMON SKEWERS WITH SALSA VERDE & SKORDALIA

SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 3356kj COST $$$$$

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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

SALSA VERDE

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

SKORDALIA

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.

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