Salmon and Pesto Skewers

, from Issue #27. August, 2015
Photography by Aaron McLean.
Salmon and Pesto Skewers


600 grams centre cut, salmon fillet, skinned
sea salt and freshly ground pepper
1⁄2 cup pesto
olive oil

small wooden skewers soaked in water for 20 minutes


Remove the pin bones from the salmon using tweezers. (See Cook’s Tip)

Cut into 3 cm cubes and season.

Skewer each piece of salmon and spread with pesto to lightly coat. Cover and refrigerate if not cooking immediately.

Heat a non-stick sauté pan with a little olive oil over a medium-low heat.

Cook the skewers a few at a time, turning them quickly to just sear each side. The salmon will still be rare in the centre. Drain on kitchen towels. Serve warm or cover and refrigerate until ready to serve. Makes about 24 skewers.

Cook's tip: To remove pin bones from salmon: Fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nose pliers, pull out each bone carefully with the grain, to avoid tearing the flesh.