Salmon Skewers with Potatoes

Ingredients

• 700 g small waxy potatoes
• 2 handfuls arugula
• 1 Garlic clove
• 60 g Parmesan cheese
• 50 ml olive oil
• Salt
• black pepper (freshly ground)
• 1 splash Lemon juice
• 500 g salmon fillet
• 3 tbsp Rapeseed oil
• 1 lemon

Instructions

1. 1.

   Wash the potatoes and simmer for about 20 minutes until cooked.

2. 2.

   Place 10 skewers in cold water. Rinse the arugula, set aside a few leaves for garnish. Peel the garlic. Pulse with the arugula in a food processor until finely chopped. Break the parmesan into coarse pieces and mix in. Drain the oil until a creamy paste forms. Season with salt, pepper, and lemon juice.

3. 3.

   Let the cooked potatoes steam slightly then peel them. Cut the salmon into roughly 4 cm cubes. Alternate threading potatoes and salmon onto the skewers. Season with salt and pepper. Heat the rapeseed oil and cook the skewers while turning for about 6 minutes. Toward the end, toss half of the pesto with the skewers in the pan. Arrange the skewers on a plate. Slice the lemon into wedges to serve alongside. Plate the remaining pesto with arugula on the side.