Entree - Lactose and gluten free
We love salmon and had thawed some fillets, then I decided I didn't want to prepare it as usual and open the fridge: pulled out onion, zucchini and yellow bell pepper and decided to make skewers. I didn't want to fire a bbq for just 4 skewers so I cooked them on a cast iron griddle on the gas stove. I topped it with an Italian "salsa verde" and you'll find its recipe below.
For the skewers:
1 lb Salmon fillets
1 medium zucchini
1 medium onion
1 yellow (or whatever color you prefer) bell pepper
1 lemon, juice only
For the Italian salsa verde:
1 bunch Italian parsley
2 tbsp Italian capers, packed in salt and rinsed
3 Italian anchovy fillets in oil
2 cloves of garlic, peeled
Italian extra virgin olive oil
Cut salmon fillets in cubes about 1" thick, consider 4 cubes per skewer. Put the cubes in a bowl and marinate with the lemon juice, until it's time to use them.
Cut bell pepper and onion in squares and zucchini in rounds.
Skewer the salmon cubes alternating with vegetables, brush with a little olive oil and cook them until salmon reaches your desired doneness.
In the meantime, prepare the salsa verde: wash parsley, remove the leaves and arrange them in a blender with garlic, capers and anchovy fillets. Blend, adding oil in a thin stream, until you obtain the consistency of pesto.
I cooked them on a cast iron griddle, loosely covered by a foil sheet.
Serve them with fresh vegetables, in our case julienned carrots, dressed with Italian extra virgin olive oil, Italian balsamic glaze and Italian sea salt.
This recipe should serve 4 (depending on how big you cut your salmon ;-) ).
- You can bbq your skewers or bake them; I partly cooked the vegetables so that they would cook in the same time it took salmon, which cooks quickly.
- You can keep this salsa verde refrigerated (in a closed glass jar), covered with a thin layer of olive oil, for weeks.
- This sauce is great with boiled (or grilled) meat, fish, eggs... all ingredients that can complement your dish. You can also use it to toss pasta with, exactly like a traditional pesto.
- You can use anchovy paste (2 tsp) instead of the fillets, if you want. The quantities of the ingredients can be adjusted to your taste.