SALMON SKEWERS WITH SALSA VERDE & SKORDALIA

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

Woman’s Day (Australia) - - Food to Love -

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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