Brochette of Wild Salmon with Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 teaspoon grated lemon zest |
1 1/4 teaspoons sea salt |
1/2 teaspoon freshly ground black pepper |
2 1/2 pounds wild salmon fillet, skinned and cut into 1- to 1 1/2-inch chunks (about 1 3/4 pounds skinned) |
8 (6-inch) wooden skewers |
salsa verde |
Directions:
1. Combine first 4 ingredients in a large bowl; add salmon. Cover and chill 1 to 4 hours, tossing occasionally.
2. Place skewers in water to cover, and let soak 30 minutes. Thread salmon evenly onto skewers.
3. Grill skewers on a lightly greased grill rack over medium-high heat (350° to 400°) for 3 to 4 minutes on each side. Let stand 5 minutes. Serve with Salsa Verde.
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