The Foodie: Pesto Fish Kebab’s
Next time you fire up your grill, whip up these summery salmon kebabs with a pesto that won’t break the calorie bank. Eliminating pine nuts from the pesto certainly doesn’t minimize the flavor, particularly when spread across heart-healthy salmon, which is packed with omega-3s. If you have leftover pesto, use it within a day or two, on top of pasta, sandwiches and burgers. It’s too good to pass up. This recipe works well substituting shrimp or swordfish as main ingredient, too.
Grilled Pesto Salmon Kebabs Recipe
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients
For Pesto
1 cup fresh basil, packed
1/2 clove garlic
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
For Skewers
1 pound salmon filet, skinless
1 tablespoon olive oil
Salt and pepper, to taste
Preparation
- After thoroughly washing basil, place in food processor with garlic. Process on high until well blended. Then add cheese and olive oil and process on high again until a smooth paste forms. Add salt and pepper to taste.
- Cut 1-inch pieces of salmon and thread onto skewers. Drizzle olive oil over fish and add salt and pepper to taste.
- Place the skewers over a medium-high grill. Grill for 1 minute on each side, until cooked.
- Remove from heat and spread pesto on salmon. Plate and serve.
