Wild-Caught Salmon Satay with Asian-Style Pesto

Wild-Caught Salmon Satay with Asian-Style Pesto

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From: Diabetic Living Magazine

Pesto doesn't always have to be of the Italian variety. In this dinner recipe, the pesto is Asian-inspired—full of mint, parsley, lemongrass, and ginger. Served with wild salmon satay and brown rice, this dish will please everyone at the table.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Salmon
  • 1 (16 ounce) fresh or frozen wild skinless salmon fillet
  • 5 teaspoons grapeseed oil or canola oil, divided
  • 1 tablespoon very finely chopped yellow onion
  • 1½ cups reduced-sodium chicken broth
  • ¾ cup uncooked long-grain brown rice
  • 2 teaspoons black or white sesame seeds, toasted
  • 4 sprigs fresh mint
  • 4 sprigs fresh cilantro
  • 4 sprigs fresh Italian parsley
  • Pesto
  • ¾ cup loosely packed fresh mint leaves
  • ¼ cup loosely packed fresh Italian parsley leaves
  • 2 tablespoons thinly shaved fresh lemongrass (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon grapeseed oil or canola oil
  • ¼- ½ of a fresh jalapeño chile pepper, seeded and chopped (see Tip)
  • 2 teaspoons grated fresh ginger
  • 3 cloves garlic, peeled
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Set aside.
  2. Heat 2 teaspoons of the grapeseed (or canola) oil in a medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, covered, for about 45 minutes or until the rice is tender. Cover and keep warm.
  3. Meanwhile, prepare pesto. Combine mint, parsley, lemongrass (if using), lime juice, 1 tablespoon grapeseed oil (or canola), the jalapeño, ginger, garlic, sesame oil, and salt in a small food processor or blender. Cover and process or blend until combined; set aside.
  4. Cut the salmon into 12 equal pieces. Insert a skewer into each piece of salmon. Brush the salmon with the the remaining 3 teaspoons grapeseed (or canola) oil. Cook the salmon in a large skillet or on a griddle for 4 to 6 minutes or just until the fish flakes when tested with a fork, turning to cook evenly.
  5. To serve, lightly oil four 3-ounce ramekins or custard cups. Carefully fill each ramekin with the rice mixture and pack lightly. Invert each ramekin onto a warmed serving plate; lift off the ramekin to reveal a nicely molded rice mound. Rest 3 salmon skewers against the rice on each plate. Serve with reserved pesto. Sprinkle sesame seeds over all. Garnish each plate with sprigs of mint, cilantro, and parsley.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Equipment: Twelve 6-inch wooden skewers

Nutrition information

  • Serving size: 4 ounces salmon, ½ cup cooked rice, and 2 tablespoons pesto
  • Per serving: 401 calories; 19 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 27 g protein; 55 mcg folate; 62 mg cholesterol; 1 g sugars; 815 IU vitamin A; 13 mg vitamin C; 57 mg calcium; 2 mg iron; 412 mg sodium; 809 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 fat, 2 starch

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