Skewers Of Salmon With Arugula Salsa Verde

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Fresh salmon fillet - (to 2) - skinned, boned
1		Lemon
6 tablespoons	90ml	Extra-virgin olive oil - divided
		Freshly-ground black pepper - to taste
12		Bamboo skewers
1 cup	146g / 5.1oz	Coarsely-chopped arugula
1/4 cup	36g / 1.3oz	Chopped fresh parsley
3 tablespoons	45ml	Chopped fresh chives
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh oregano
1/3 cup	48g / 1.7oz	Green olives - pitted, chopped
3 tablespoons	45ml	Capers - chopped
1		Shallot - minced
2 teaspoons	10ml	Grated lemon zest
		= (yellow portion of peel)
1		Garlic clove - minced
3 tablespoons	45ml	Lemon juice
		Salt - to taste
		Lemon wedges - for garnish

Recipe Instructions

Cut salmon into 3/4- to 1-inch cubes. With a vegetable peeler, remove yellow portion of peel from lemon. Place salmon in a bowl with strips of lemon peel, 1 tablespoon olive oil and pepper to taste. Set aside for 30 minutes. Soak bamboo skewers in water for 30 minutes.

In a bowl, combine arugula, parsley, chives, thyme, oregano, olives, capers, shallot, grated lemon zest, garlic, lemon juice and remaining 5 tablespoons olive oil. Season to taste with salt and pepper. Use this salsa verde within 1 hour.

Preheat an outdoor grill. Thread salmon onto skewers, distributing evenly. Grill salmon until golden on one side, 3 to 4 minutes. Turn the salmon and continue to grill until done, an additional 3 to 4 minutes.

Place salmon on a platter; spoon salsa verde over salmon. Garnish with lemon wedges, and serve immediately.

This recipe yields 6 servings.

Source:
Joanne Weir's More Cooking in the Wine Country by Joanne Weir, - (Simon & Schuster, 2001)

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