Recipe of Christina Eleftheriou,
"Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people)
For the pesto:
2 cloves of garlic, mashed
1/2 tea-cup of Greek Kefalotyri cheese (or parmesan), grated
1/2 tea-cup of flat-leaf parsley leaves
3 tbsp of capers, well rinsed
1 tsp of lemon zest
2 tsp of lemon juice
1/3 tea-cup of Aegena pistachios (or pine nuts), roughly chopped
3 tbsp of olive oil
For the salmon:
1Kg of fresh salmon (no skin or bones), cut in cubes of 3cm
2 tbsp of olive oil
salt
pepper
Method:
Preheat the oven grill to the highest temperature.
Put in a blender the garlic, the cheese, the parsley, the capers, the zest and the lemon juice, the pistachios and the oil. Whiz the ingredients until they become like a paste. Transfer the pesto in a bowl and leave aside.
Brush the fish with some oil, season with salt and pepper and pass the pieces through 12-16 wooden (or metal) skewers.
Place the oven rack (after brushing it with some oil) in one of the highest shelves of the oven and underneath leave an oven pan with some water in to gather the dripping juices. Place the skewers on the rack and cook the fish for 3 minutes on each side.
Take out of the oven and while the salmon is still hot brush all over with some of the pesto. Arrange in a serving platter and serve along with the rest of the pesto in a separate bowl.
2 cloves of garlic, mashed
1/2 tea-cup of Greek Kefalotyri cheese (or parmesan), grated
1/2 tea-cup of flat-leaf parsley leaves
3 tbsp of capers, well rinsed
1 tsp of lemon zest
2 tsp of lemon juice
1/3 tea-cup of Aegena pistachios (or pine nuts), roughly chopped
3 tbsp of olive oil
For the salmon:
1Kg of fresh salmon (no skin or bones), cut in cubes of 3cm
2 tbsp of olive oil
salt
pepper
Method:
Preheat the oven grill to the highest temperature.
Put in a blender the garlic, the cheese, the parsley, the capers, the zest and the lemon juice, the pistachios and the oil. Whiz the ingredients until they become like a paste. Transfer the pesto in a bowl and leave aside.
Brush the fish with some oil, season with salt and pepper and pass the pieces through 12-16 wooden (or metal) skewers.
Place the oven rack (after brushing it with some oil) in one of the highest shelves of the oven and underneath leave an oven pan with some water in to gather the dripping juices. Place the skewers on the rack and cook the fish for 3 minutes on each side.
Take out of the oven and while the salmon is still hot brush all over with some of the pesto. Arrange in a serving platter and serve along with the rest of the pesto in a separate bowl.
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