Brochette of Wild Salmon with Salsa Verde

Name: Brochette of Wild Salmon with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon grated lemon zest; 2 Tbsps extra-virgin olive oil; 1 kilograms wild salmon fillet, skinned and cut into 1- to 1 1/2-inch chunks (about 1 3/4 pounds skinned); 8 servings Salsa Verde; 1 teaspoons sea salt; 6 inches wooden skewers

Brochette of Wild Salmon with Salsa Verde might be just the main course you are searching for. This recipe makes 8 servings with 248 calories, 28g of protein, and 13g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up salsa verde, sea salt, salmon fillet, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Combine first 4 ingredients in a large bowl; add salmon. Cover and chill 1 to 4 hours, tossing occasionally.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Place skewers in water to cover, and let soak 30 minutes. Thread salmon evenly onto skewers.

Ingredients you will need

Salmon

Water

Equipment you will use

Skewers

Grill skewers on a lightly greased grill rack over medium-high heat (350 to 40

Equipment you will use

Skewers

Grill

for 3 to 4 minutes on each side.

Let stand 5 minutes.

Serve with Salsa Verde.

Ingredients you will need

Salsa Verde

Equipment

Bowl

Skewers

Grill

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1teaspoon

grated lemon zest 2Tbsps

extra-virgin olive oil 1kilograms

wild salmon fillet, skinned and cut into 1- to 1 1/2-inch chunks (about 1 3/4 pounds skinned)8servings

Salsa Verde 1teaspoons

sea salt 6inches

wooden skewers

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.