![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctze0ZNc1T2PJzC8TkvhuTePmy4avsgv8Fqasx0fRSigNhi62oEiSNCXnbz_U7kW-9pnTcLrZ0vOPPuIO6lNqaDZ_gT8p3y2JuMKBW7pvNUWQ8qPeKr_ghzLrRsCH4ToXHi-ZKNHCBTTG/s1600/SalmonSalsaVerde_500close.jpg)
The other night, I really needed to think of something quick and simple to prepare for dinner. Luckily for me, I remembered The Fast 50 from the February/March issue of Donna Hay Magazine. That was 50 grilling recipes in a row that were simple, straightforward, and as usual for Donna Hay, looked amazing. The salsa verde salmon skewers were perfect for a main course, and I decided to add some vegetables to make each one a complete meal on a stick. The only thinking ahead that’s really required here is to get a thick cut of salmon so that it can be chopped into cubes that will work well on a skewer. I added chunks of zucchini and parboiled, small yukon gold potatoes.
The salmon and zucchini required the same amount of grilling time, and since the potatoes got a head start on the stove, everything achieved doneness at the same time. For the salsa verde, the recommended ingredients were a cup of mint, one third cup of flat-leaf parsley and one third cup of chives, a tablespoon of rinsed capers, a minced clove of garlic, and two tablespoons of olive oil. That sounded like a lot of mint to me, and since my basil plants have been growing so well, I decided to use a little mint and mostly basil. The herbs were chopped and combined with the other ingredients, and the finished salsa was drizzled over the grilled salmon, zucchini, and potatoes.
It was a quick, fresh, flavorful meal lifted by the combination of herbs and the briny note of the capers. Such a simple sauce, but it brightened up and accented the grilled-in flavor nicely. This was another meal from Donna Hay that did not disappoint. And, there are 49 other quick, simple, grilled meals in that one article.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KZkNV-7YUTVnF2Sx9LH6zl9mM58T9fUSNia5rrEbzQdS-OVhp9AQ54OhEUFMsnsN-2qAaiqA38spzRRa_kaYbm1RUhGNcEiZFjbZVvwTUi21E5thY2jv1B00HL50gf3ThVxxkjO0h3sI/s1600/SalmonSalsaVerde_500front.jpg)
The salmon and zucchini required the same amount of grilling time, and since the potatoes got a head start on the stove, everything achieved doneness at the same time. For the salsa verde, the recommended ingredients were a cup of mint, one third cup of flat-leaf parsley and one third cup of chives, a tablespoon of rinsed capers, a minced clove of garlic, and two tablespoons of olive oil. That sounded like a lot of mint to me, and since my basil plants have been growing so well, I decided to use a little mint and mostly basil. The herbs were chopped and combined with the other ingredients, and the finished salsa was drizzled over the grilled salmon, zucchini, and potatoes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DV_o6hetKvs1svoyHJtTNOmUnwJBYzxUbScXUhzzxwPCYMTZjT9dn0u0E32SZcWelt_qDM2qcVhXTCNeZWtHDs3iJxCGp7aGHfN_O4ZjeojNYp_O9szRM4AWVrUrZGtzyV3z-GIGM9Oz/s1600/SalmonSalsaVerde_500duo.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KZkNV-7YUTVnF2Sx9LH6zl9mM58T9fUSNia5rrEbzQdS-OVhp9AQ54OhEUFMsnsN-2qAaiqA38spzRRa_kaYbm1RUhGNcEiZFjbZVvwTUi21E5thY2jv1B00HL50gf3ThVxxkjO0h3sI/s1600/SalmonSalsaVerde_500front.jpg)
![](http://assets.pinterest.com/images/pidgets/pin_it_button.png)
Tweet
Delish!! looks very easy to make, too. It's been a while since I've had salmon. I think I'll have some this week.
ReplyDeletebtw, I gave you an award on my post today. Check it out. =)
What a beautiful dish. We don't find Donna's mags a lot around here. I wish.
ReplyDeleteThis is just gorgeous! It screams of summer, and the flavors are so fresh and delicious!
ReplyDeleteFantastic! I always have a problem with the cooking times of different ingredients in one dish - something is inevitably overcooked or underdone. These skewers look delicious.
ReplyDeleteTHis is such a pretty looking dish Lisa! Simply delicious!
ReplyDeleteThis is so delicious and light and what I am aiming in the coming days. More fish and less meat and carbo, not sure how well I can do this though.
ReplyDeleteSimple and delicious! I love meals like this.
ReplyDeleteanother incredible dish, it looks so amazing and fresh. I love salsa verde, it goes great with just about everything!
ReplyDeleteI love salsa verde, this looks delicious! There's a great recipe in the Lucques cookbook for a summer squash gratin that uses salsa verde.
ReplyDeleteI've never made salsa verde before and I can imagine how wonderful the combination of all those herbs together is.
ReplyDeletethis combination must have tasted stellar!
ReplyDeleteSalmon skewers are such a great idea - I love all the flavors in this dish! So perfect for summer!
ReplyDeletethese look lovely. i really need to try salsa verde. it sounds so delicious!
ReplyDeleteI need to get that magazine! These look so good!
ReplyDeleteI love the idea of salmon and veggies grilled on a skewer, gorgeous, and delicious with salsa verde!
ReplyDeleteWhat lovely skewers! I like light and tasty meals like this one.
ReplyDeleteLooks delightfully light and simple. I guess this would be an Italian style of salsa verde?
ReplyDeleteaha! i thought i spotted some capers in there--great addition!
ReplyDeleteThose turned out delicious looking!
ReplyDeleteThat looks healthy, delicious, and perfect for summer!!! Gorgeous! I love Donna Hay!
ReplyDeleteHealthy & delicious. The charm of the Donna Hay recipes are the simplicity yet the burst of flavor & texture.
ReplyDeleteI sure wish that I would have seen this recipe before my kabob party this weekend. I will definitely be making these this summer. They look perfect!
ReplyDeleteWhat a great meal! Quick and healthy! Looks amazing and I am sure it tastes delicious too.
ReplyDeleteOh, how I have missed your blog so. I am glad to be settled, have internet and catch up with my favorite foodie blogs. As usual, Lisa this looks great and easy. What a great meal.
ReplyDelete