Salmon and Potato Skewers with Arugula Pesto
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
Preparation steps
1.
For the skewers, rinse the potatoes and cook for about 25 minutes in boiling salted water, drain, rinse with cold water and let cool. Rinse the salmon, pat dry and cut into 16 equal cubes.
2.
Peel the potatoes. Thread alternately with the salmon pieces onto wooden skewers. Season with thyme, salt and pepper and saute in hot oil in a large skillet on all sides a total of 8-10 minutes.
3.
For the pesto, rinse the arugula, trim, spin-dry and remove any stems if necessary. Remove the basil leaves from the stems. Peel the garlic and mash together with the arugula, basil, pine nuts, the grated Parmesan and about 100 ml of olive oil until a consistency is creamy. Season with salt and pepper and serve with the potatoes and salmon skewers.
