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Carmen Cavanaugh
Surf and peat-skewers with gremolata
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Ingredients
Directions
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Mix the parsley with the basil, lemon zest, juice, garlic and olive oil. Season with salt and pepper and keep separate.
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Thread the pieces of salmon and slices of chorizo alternately with skewers and brush with olive oil. Heat a grill pan and grill the skewers in about 6 minutes until tender and golden brown.
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Turn halfway. Serve the skewers with the gremolata.
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Nutrition
410Calories
Fat54% DV35g
Protein44% DV22g
Carbs1% DV2g
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