Salmon Skewers With Almond Salsa Verde

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Almond Board of California


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1 3/4 pounds salmon fillets, skin and bone removed, cut into 1-inch pieces

16 bamboo skewers, soaked in water for 10 minutes

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper

6 lemon wedges

Almond Salsa Verde: 1/2 cup whole natural almonds

1 1/2 cup fresh chopped flat leaf parsley

2 tablespoons fresh chives, chopped

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon each fresh oregano, chopped

3 tablespoon capers, chopped

1 shallot, minced

1 teaspoon lemon zest

1 clove garlic, minced

3 tablespoons lemon juice

1/2 cup extra virgin olive oil

Salt and pepper to taste

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