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🍽️ Potato and Salmon Skewers with Fresh Pesto

591 kcal · 30 min · 4 servings

Ingredients

• 700 g small waxy potatoes
• 2 handfuls arugula
• 1 clove garlic
• 60 g parmesan
• 50 ml olive oil
• salt
• pepper (from the mill)
• 1 dash lemon juice
• 500 g salmon fillet
• 3 tbsp rapeseed oil
• 1 lemon

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with water.
3. 3. Boil the potatoes for about 20 minutes until they are cooked through.
4. 4. Place 10 wooden skewers for shish kebab in a container with cold water.
5. 5. Rinse the arugula (rocket) under running water.
6. 6. Set aside a few nice arugula leaves for decoration.
7. 7. Peel the garlic clove.
8. 8. Put the arugula and garlic into a blender or food processor.
9. 9. Chop the ingredients finely.
10. 10. Break the Parmesan into coarse pieces.
11. 11. Add the Parmesan pieces to the arugula mix and blend them in briefly.
12. 12. Slowly pour in oil while continuing to blend.
13. 13. Continue blending until a creamy paste forms.
14. 14. Season the pesto with salt, pepper, and lemon juice.
15. 15. Let the boiled potatoes steam for a short while.
16. 16. Peel the cooled potatoes.
17. 17. Cut the salmon into cubes of about 4 cm in size.
18. 18. Thread alternating potato cubes and salmon cubes onto the skewers.
19. 19. Season the skewers with salt and pepper.
20. 20. Heat oil in a frying pan.
21. 21. Fry the skewers in the pan for about 6 minutes.
22. 22. Turn the skewers regularly so they cook evenly.
23. 23. Toss the skewers briefly in the pan with half of the pesto at the end.
24. 24. Arrange the skewers on a plate.
25. 25. Cut the lemon into wedges.
26. 26. Serve the lemon wedges along with the skewers.
27. 27. Spread the remaining pesto on the plate.
28. 28. Add the reserved arugula leaves.

Nutrition per serving

• kcal: 591
• Protein: 34 g · Fett/Fat: 38 g · Carbs: 29 g