Salmon Skewers With Almond Salsa Verde

• 1 3/4 pounds salmon fillets, skin and bone removed, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 16 bamboo skewers, soaked in water for 10 minutes
• 6 lemon wedges

1. Thread the salmon onto the skewers, dividing evenly. Brush lightly with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.
2. Preheat an oven to 350u0b0F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
3. Preheat an outdoor grill. Grill the salmon skewers 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from the grill. Place the skewers on a platter and top with the almond salsa verde. Garnish with lemon wedges and serve immediately.
4. 1/2 cup whole natural almonds
5. 1 1/2 cup fresh chopped flat leaf parsley
6. 2 tablespoons fresh chives, chopped
7. 1/2 teaspoon fresh thyme, chopped
8. 1/2 teaspoon each fresh oregano, chopped
9. 3 tablespoon capers, chopped
10. 1 shallot, minced
11. 1 teaspoon lemon zest
12. 1 clove garlic, minced
13. 3 tablespoons lemon juice
14. 1/2 cup extra virgin olive oil
15. Salt and pepper to taste
16. In a mixing bowl, combine all ingredients (this can be made several hours in advance). Makes 2 cups.
17. Nutrition information per serving for 6 servings:
18. Calories 449 kcals, Cholesterol 69 mg, Total fat 7 g, Fiber 2 g, Saturated 3 g, Calcium 349 mg, Monounsaturated 3 g, Magnesium 87 mg, Polyunsaturated 4 g, Sodium 887 mg, Carb 6 g, Potassium 650 mg, Protein 30 g, Vitamin E 0 mg

salmon, extra virgin olive oil, salt, bamboo skewers, lemon wedges

Taken from www.myrecipes.com/recipe/salmon-skewers-with-almond-salsa-verde (may not work)