Salmon Skewers with Lemon-Parsley Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Prepare this dish just before grilling so the pesto maintains its color. Ingredients:
1/2 cup (2 ounces) freshly grated parmigiano-reggiano cheese |
1/2 cup fresh flat-leaf parsley leaves |
1/4 cup fresh basil leaves |
1/4 cup capers, drained |
2 teaspoons grated lemon rind |
2 teaspoons fresh lemon juice |
1 garlic clove, minced |
2 1/2 tablespoons extravirgin olive oil, divided |
2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
4 cups hot cooked orzo |
parsley sprigs (optional) |
lemon wedges (optional) |
Directions:
1. Prepare grill.
2. Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
3. Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove from grill, and keep warm.
4. Combine orzo and remaining 1/4 teaspoon salt; toss well. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tablespoon herb mixture. Garnish with parsley sprigs and lemon wedges, if desired.
|
|