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Skewers Of Salmon With Arugula Salsa Verde

Recipe

Yield: 6 servings

1 ¾
pounds fresh salmon fillet - (to 2) skinned, boned
1
lemon
6
tablespoons extra-virgin olive oil divided
Freshly-ground black pepper to taste
12
bamboo skewers
1
cup coarsely-chopped arugula
¼
cup chopped fresh parsley
3
tablespoons chopped fresh chives
1
teaspoon chopped fresh thyme
1
teaspoon chopped fresh oregano
⅓
cup green olives pitted, chopped
3
tablespoon capers chopped
1
shallot minced
2
teaspoons grated lemon zest (yellow portion of peel)
1
garlic clove minced
3
tablespoons lemon juice
Salt to taste
Lemon wedges for garnish

Cut salmon into ¾— 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.

Comments: Other types of fish can be substituted for salmon. Try tuna, halibut, snapper or cod.