Salmon and Potato Skewers with Arugula Pesto

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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
For the salmon and potato skewers
16 small, waxy potatoes
salt
500 grams skinless Salmon
1 Tbsp chopped fresh thyme
freshly ground peppers
4 Tbsps sunflower oil
For the arugula pesto
1 bunch Arugula
½ bunch Basil
1 garlic clove
50 grams toasted Pine nuts
50 grams freshly grated Parmesan
125 milliliters olive oil
How healthy are the main ingredients?
SalmonArugulaPine nutsParmesanBasilthyme
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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.

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