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Grilled Pesto Salmon Kebabs Recipe

Next time you fire up your grill, whip up these summery salmon kebabs with a pesto that won’t break the calorie bank. Eliminating pine nuts from the pesto certainly doesn’t minimize the flavor, particularly when spread across heart-healthy salmon, which is packed with omega-3s. If you have leftover pesto, use it within a day or two, on top of pasta, sandwiches and burgers. It’s too good to pass up. This recipe works well substituting shrimp or swordfish as main ingredient, too.

Grilled Pesto Salmon Skewers

Photo by Emily Miller

Grilled Pesto Salmon Kebabs Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 5 minutes

The Skinny

Per skewer with 1 tablespoon pesto:

  • 175 cal
  • 11.9 g fat (1.7 g sat)
  • .1 g carbs
  • 118 mg sodium
  • 0 g fiber
  • 0 g sugar
  • 22 g protein

Ingredients

For Pesto
1 cup fresh basil, packed
1/2 clove garlic
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste

For Skewers
1 pound salmon filet, skinless
1 tablespoon olive oil
Salt and pepper, to taste

Preparation

  1. After thoroughly washing basil, place in food processor with garlic. Process on high until well blended. Then add cheese and olive oil and process on high again until a smooth paste forms. Add salt and pepper to taste.
  2. Cut 1-inch pieces of salmon and thread onto skewers. Drizzle olive oil over fish and add salt and pepper to taste.
  3. Place the skewers over a medium-high grill. Grill for 1 minute on each side, until cooked.
  4. Remove from heat and spread pesto on salmon. Plate and serve.

For more recipes from Emily, visit www.emsbytes.com.

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