Salmon kebabs with parsley and lemon pesto
8 servings
30 minutes
Salmon skewers with parsley and lemon pesto are an exquisite dish of American cuisine that combines the tenderness of red fish with a fragrant herb sauce. Grilled salmon takes on a light smoky note, while fresh pesto made from parsley, basil, and lemon adds brightness and richness to the flavor. The origins of the dish stem from Americans' love for simple yet elegant barbecue recipes. It is perfect for summer evenings when one wants to enjoy juicy fish and a light, refreshing sauce. Serving it with orzo pasta makes it a complete meal, while capers and parmesan add depth to the taste. This recipe embodies culinary balance: it is easy to prepare but has a refined flavor worthy of the best restaurants.
1
Cook the pasta in boiling water until done. Drain and keep warm.
- Orzo pasta: 3 glasss
2
In a blender, mix parmesan, parsley, basil, capers, lemon juice and zest, and minced garlic. Blend until smooth. While continuing to blend, slowly add 1.5 tablespoons of olive oil. Transfer to a bowl and chill.
- Grated Parmesan cheese: 60 g
- Chopped parsley: 0.5 glass
- Basil leaves: 0.3 glass
- Capers: 0.3 glass
- Lemon zest: 2 teaspoons
- Garlic: 1 clove
- Lemon juice: 2 teaspoons
- Extra virgin olive oil: 2.5 tablespoons
3
Cut the fish into small pieces and thread several pieces onto 16 wooden sticks. Brush with remaining olive oil and sprinkle with 0.25 teaspoon of salt and pepper. Place on the grill and cook for 1 minute on each side until done. Transfer to a plate and keep warm.
- Salmon fillet: 900 g
- Extra virgin olive oil: 2.5 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Mix the pasta and the remaining salt. Stir well. Serve with pesto sauce or mayonnaise.
- Salt: 0.5 teaspoon
- Vegetable oil: to taste