Skewers of salmon topped with almond salsa verde sure to tantalize guests

Here's a recipe that's ideal to serve company. Salmon is threaded onto skewers, then grilled and served with a chunky green salsa that can be made ahead.

Salmon Skewers With Almond Salsa Verde

0.8 kg (1 3/4 lb) salmon fillets, skin and bone removed, cut into 2.5-cm (1-inch) pieces

15 ml (1 tbsp) extra-virgin olive oil

Salt and freshly ground black pepper, to taste

16 bamboo skewers, soaked in water for 10 minutes

6 lemon wedges, for garnish

Almond Salsa Verde (recipe follows)

Thread salmon onto skewers, dividing evenly. Brush lightly with 15 ml (1 tbsp) of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.

Preheat an outdoor grill. Grill salmon skewers 10 cm (4 inches) from heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from grill.

Place skewers on a platter and top with almond salsa verde. Garnish with lemon wedges and serve immediately.

Makes 6 servings as an appetizer.

Nutrition information per serving (values rounded to nearest whole number): 449 calories, 69 mg cholesterol, 35 g fat, 30 g protein, 6 g carbohydrate, 2 g fibre, 887 mg sodium.

Almond Salsa Verde

This can be made several hours in advance.

125 ml ( 1/2 cup) whole natural almonds

375 ml (1 1/2 cups) fresh chopped flat-leaf parsley

30 ml (2 tbsp) fresh chives, chopped

2 ml ( 1/2 tsp) each fresh thyme and fresh oregano, chopped

45 ml (3 tbsp) capers, chopped

1 shallot, minced

5 ml (1 tsp) lemon zest

1 clove garlic, minced

45 ml (3 tbsp) lemon juice

125 ml ( 1/2 cup) extra-virgin olive oil

Salt and pepper, to taste

On a baking sheet, place almonds and bake in a 180 C (350 F) oven until light golden, 8 to 10 minutes. Let cool and chop almonds coarsely.

In a mixing bowl, combine all ingredients.

Makes 500 ml (2 cups).

Source: Almond Board of California.