Ingredients
3tbspextra virgin olive oil
kosher salt
freshly ground black pepper
3tbspfresh lime juice
8ozsalmon fillet
8sea scallops
8wooden skewers
1red onion
1red pepper
1poblano chili
1red bell pepper
¼cupcherry tomatoes
9tbspalmonds,coarsely chopped, (8 or 9 whole almonds)
2clovegarlic
1tbspsherry vinegar
¼cupextra virgin olive oil
1pinchkosher salt
freshly ground black pepper
Preparation
Preheat grill, In a baking dish, combine olive oil, salt, pepper to taste, and lime juice for a marinade. Add salmon and scallops to dish and stir with a wooden spoon to coat all pieces. Cover and refrigerate while making sauce.
In a blender, combine roasted pepper and tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth Season with salt and pepper to taste, and set aside.
Remove salmon and scallops from marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels.
Thread each skewer with 2 onion chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop.
These cook quickly, so it’s best to set them to the side of the grill and not directly over a flame. Cook 2 to 3 minutes, then turn. Turn skewers gently so fish doesn’t break and fall into fire.
When salmon feels firm to touch and scallops show light grill marks, remove from grill.
To serve, arrange 2 skewers on each plate and spoon sauce over them, or pile skewers on a serving platter and serve sauce in a bowl.
