Ingredients
Salsa verde
Skordalia
Method
1.Brush each piece of salmon with oil and season. Insert skewers into salmon along the length of the fillet. Set aside.
2.For the salsa verde: In a food processor, pulse all ingredients to a chunky paste. Season. Set aside.
3.For the skordalia: In a food processor, pulse bread and water until puréed. Add almond, lemon juice and garlic. Pulse until smooth. With the motor running, pour in oil in a thin stream until emulsified (see recipe tip). Season. Set aside.
4.Preheat a char-grill on high. Grill skewers for 1-2 minutes each side until cooked.
5.In a bowl, combine grapes, parsley, almonds, celery, red onion and almonds. Season. Serve fish skewers with salad, skordalia and salsa verde.
Note
- If skordalia is a little too thick, add hot water, one tablespoon at a time.