Salmon Fetta Skewers with Salsa Verde

Serves makes 8 skewers

Time 15 minutes

Ingredients

400g salmon fillet (thick)

200g fetta 

Flour for dusting fetta 

1 small red onion, cut into 8ths 

2 zucchini, sliced 1 cm thick rounds 

1 green capsicum, seeds removed and cut into about 16 pieces  

Extra virgin olive oil, for grill 

Lemon wedges, to serve

Salsa Verde

1 cup firmly packed parsley, leaves and stalks 

1 ½ cups fresh mint, firmly packed leaves only 

½ cup coriander, leaves and stalks, firmly packed  

2 tsp capers 

2 cloves garlic 

½ cup extra virgin olive oil

1tsp Dijon mustard 

1 tbsp red wine vinegar 

Salt and pepper 

Method

Make the salsa verde by placing all ingredients in a high-speed blender or food processor. Season with some salt and pepper and blitz, then set aside to let the flavours develop. 

Soak wooden skewers in some water whilst preparing ingredients for the skewers, so they don’t burn on the grill. 

Slice salmon into 2 cm chunks, so you have approximately 16 pieces. Cut fetta into 2 cm pieces. Place some flour into a shallow bowl, add the fetta and gently toss to dust the fetta in some flour, this helps it hold together when grilling. 

Thread a piece of zucchini onto a skewer to start, followed by green capsicum, red onion, fetta and salmon, then repeat so there are 2 pieces or so each of the ingredients on the skewers. Repeat with the remaining ingredients on all the skewers.