Salmon Skewers with Lemon-Parsley Pesto
Cooking Light, September 2007
Salmon is a favorite in my house, and the pesto in this recipe is a bright and delightful accompaniment to the grilled fish. You can always use store-bought pesto, but if you have the time to make this one, it's worth it. (It's best to make the pesto right before grilling, so it maintains its color.) The skewers are fun, but I've also just grilled salmon fillets when I didn't want to take the time to chunk and skewer. I love serving this over orzo pasta (as the recipe calls for), and usually grill some veggies or make a salad to go along with it.
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
4 cups hot cooked orzo
Parsley sprigs (optional)
Lemon wedges (optional)
Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
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.
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.
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