Salmon Skewers with Arugula Sauce

Salmon is so versatile, it holds to all types of cooking methods — grilling, pan-frying, roasting, poaching. It’s more delicious adorned in this arugula and basil sauce. It’s a terrific dish for quick weeknight meals and impressive dinner parties alike. You can have this satisfying dinner on the table in just a half an hour. Chef Wecker

Salmon Skewers with Arugula Sauce

Salmon is so versatile, it holds to all types of cooking methods -- grilling, pan-frying, roasting, poaching. It's more delicious adorned in this arugula and basil sauce. It's a terrific dish for quick weeknight meals and impressive dinner parties alike. You can have this satisfying dinner on the table in just a half an hour. Chef Wecker

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Course Appetizer, Main Dish, Side Dish

Cuisine Italian, Mediterranean

Servings 4 people

Ingredients

The skewers:

16 fingerling potatoes or baby potatoes
1 to taste Secolari Wild Porcini Sea Salt
1 1/4 pound skinless salmon
1 tbsp chopped fresh thyme
1 to taste black pepper
4 tbsps Secolari Basil Olive Oil

The sauce:

1 bunch baby arugula roughly chopped
1/2 bunch fresh basil roughly chopped
1-2 cloves of garlic roughly chopped
1/4 - 1/3 cup Secolari Arbequina Olive Oil
1 to taste Secolari Wild Porcini Sea Salt
1 to taste black pepper
1 to taste red pepper flakes optional

Instructions

For the skewers, cook potatoes in boiling salted water, until tender. drain and let cool. Pat dry the salmon, cut into 16 equal cubes.
Peel the potatoes. Thread alternately with the salmon pieces onto wooden skewers. Season with thyme, salt, and pepper. Sauté in hot oil in a large skillet on all sides a total of 8-10 minutes. You can also grill or bake them.
For the sauce add the arugula, basil, and garlic in a food processor, pulse a few times. Add the salt and peppers. Pulse again. Drizzle in the olive oil a little at a time and pulse until the consistency is creamy. Serve over the potatoes and salmon skewers.