BBQ Salmon Skewer with Chimichurri

 BBQ Salmon Skewer with Chimichurri

 Ingredients

  • 1 cup fresh continental parsley leaves, plus extra to serve
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • ¼ cup Woolworths Select Australian extra virgin olive oil, plus extra to drizzle
  • ¼ tsp Woolworths Select dried chilli flakes
  • 2 tsp Woolworths Select dried oregano
  • 2 tbs Woolworths Select red wine vinegar
  • 4 200g skinless salmon fillets, pin boned, cut into 3cm squares
  • 4 200g skinless salmon fillets, pin boned, cut into 3cm squares
  • 12 bamboo skewers soaked in warm water for 10 minutes
  • 12 bamboo skewers soaked in warm water for 10 minutes
  • 1 medium zucchini, peeled lengthwise into long ribbons
  • 1 medium zucchini, peeled lengthwise into long ribbons
  • 2 lemons, halved crosswise
  • 2 lemons, halved crosswise
  • 2 lemons, halved crosswise
  • 2 lemons, halved crosswise
  • Freshly cracked black pepper, to serve 

Method

1. In a blender or mini food processor, process the parsley, garlic, olive oil, chilli flakes, oregano and vinegar to a thick puree. Season and transfer chimichurri among 2 small bowls.
2. Onto each skewer, alternately thread salmon and a slice of zucchini folded over a few times, repeating until each skewer has 3 pieces of salmon and 3 slices of zucchini. Season and brush all over with one bowl of the chimichurri sauce.
3. Drizzle skewers with a little oil. Cook skewers on pre-heated barbecue grill or plate, for 2 minutes, turning occasionally or until golden and cooked to your liking, meanwhile char grill lemon halves cut-side down for 3-4 minutes or until caramelised. Serve skewers with lemons and remaining bowl of chimichurri sauce and cracked black pepper.
tips:
1. These skewers are great for entertaining; they can be marinated the day before, stored in the fridge.
2. left-over skewers can be flaked into a salad the next day
3. swap salmon for diced ling or other firm white fish fillets

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