Potato Skewers with Salmon and Arugula Pesto

Name: Potato Skewers with Salmon and Arugula Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 16 small firm-cooking potatoes; Salt; 500 g salmon fillet (ready to cook, skin removed); 1 Tbsp freshly chopped thyme; pepper (ground); 4 Tbsp sunflower oil; 1 bunch arugula; 0.5 bunch Basil; 1 Garlic clove; 50 g toasted pine nuts; 50 g freshly grated Parmesan; 125 ml olive oil

Prep: 15min

| Servings: 4 | Cook: 10min

Potato skewers with salmon and arugula pesto is a recipe featuring fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!

Ingredients

16 small firm-cooking potatoes
Salt
500 g salmon fillet (ready to cook, skin removed)
1 Tbsp freshly chopped thyme
pepper (ground)
4 Tbsp sunflower oil
1 bunch arugula
0.5 bunch Basil
1 Garlic clove
50 g toasted pine nuts
50 g freshly grated Parmesan
125 ml olive oil

Instructions

1.
Wash the potatoes and boil in salted water for about 25 minutes, drain, rinse with cold water and let cool. Wash the salmon, pat dry and cut into 16 equal cubes.
2.
Peel the potatoes. Alternate threading potato pieces and salmon cubes onto wooden skewers. Season with thyme, salt and pepper and fry in hot oil in a large pan on all sides for a total of 8-10 minutes.
3.
For the pesto wash, clean and dry the arugula, removing stems if necessary. Strip basil leaves from stems. Peel the garlic and blend it with arugula, basil, pine nuts, grated parmesan and about 100 ml olive oil until creamy. Season with salt and pepper and serve with the potato-salmon skewers.