Salmon Skewers with Chimmichurra
Salmon is one of the richest sources of omega three fatty acids, and if you can get wild caught rather than farmed, thats even better. Any leftover chimmichurra can be served with meat, or whatever else takes your fancy.
(To serve 4). 4 Salmon Fillets
1 Large Zucchini
Extra Virgin Olive Oil
For the Chimmichurra:
1/2 Bunch Continental Parsley
2 Large Garlic Cloves
1 Small Red Chilli (or a larger milder one, or 1/2 Teaspoon dried chilli flakes)
1/4 Cup Extra Virgin Olive Oil
4 Tablespoons Red Wine Vinegar
1 Tablespoon Caster Sugar
1 Teaspoon Dried Oregano
Pinch Salt and Pepper
1. Take about 12-16 bamboo skewers and soak them in water (this prevents burning when you cook the skewers).
2. Make the chimmichurra- you can chop by hand but a food processor makes this very fast. Chop(or process) the garlic, parsley and chilli very finely. Add the oil, oregano, red wine vinegar, sugar, salt and pepper. Taste and adjust the seasonings and flavour balance.
3. Remove skin from the salmon and cut the fish into large cubes.
4. Using a vegetable peeler, cut the zucchini into long skinny slices.
5. Thread, alternately, salmon cubes and folded up zucchini strips onto the skewers. Lay them in a tray.
6. Spoon over half of the chimmichurra as a marinade. Leave in the fridge until time to cook.
7. Preheat a chargrill pan or barbecue. Drizzle some olive oil over the skewers and cook on the hot pan. Turn to cook each side. this won't take long at all. You can also cut the lemons in half and grill them, cut face down, on the hot pan.
8. Serve with extra chimmichurra in a bowl on the side.
9. We had this with homemade potato wedges and steamed broccoli and green beans. Rice and a salad would be equally good.