You know a recipe is good when you can taste it’s delicious flavour as you write up the description! These Salmon Kebabs with a Parsley Pistou are a super healthy, omega3 bursting winner dinner.
Chargrilled, succulent, crispy, tangy, zesty, herby … just awesome. Marinated in a parsley pistou and served with my coconut yoghurt tzatziki. Feel free to use natural yoghurt if you prefer.
Have you tried pistou instead of pesto before? Traditionally it’s a cold sauce made from fresh garlic, basil and olive oil. It’s similar to pesto but without cheese and pine nuts. I went off-piste and made a parsley version today!
Let me know what you think in the comments below. Together I think they work a dream.
Makes 3 salmon kebabs
- 4 x 120g salmon fillets, skin removed
- 60 ml of extra virgin olive oil
- 25g of fresh flat leaf parsley (stalks removed)
- Pinch of sea salt
- 2 small cloves of garlic, peeled
- 1 teaspoon of finely grated lemon rind
- 1/2 lemon juiced
- 1 teaspoon of coconut aminos
- Option to add a 1 teaspoon of honey if you like it sweet
- Micro herbs and tzatziki, to serve, optional
Preheat a char-grill pan over a medium heat. Place all the parsley pistou ingredients together into the small bowl of a high speed food processor like a Migamix, and pulse to combine.
Remove the skin from the salmon fillets and chop the salmon into large chunks, about 3cm in diameter.
Thread onto wooden skewers. If using large skewers, trim down to size so they fit in the pan. Coat the salmon with half of the parsley pistou.
Cook the salmon kebabs for 3 minutes on each side for medium rare or around 4 – 5 minutes for well done, brushing with a little more marinade whilst cooking. Any remaining marinade can be kept in the fridge for 1 – 2 days.
Top the salmon kebabs with micro herbs and tzatziki to serve, your favourite salad or sides.
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