Current flyer Co-op Food - Valid from 18.05 to 16.08 - Page nb 19

Products in this flyer

extra virgin olive oil board sheet bamboo salmon grill oven oil juice fresh olive bowl fillet cheese slice prosciutto boneless shrimp bbq pumpkin arugula lemon

RECIPE BY CHEF NICOLE GOMES VANCOUVER, BC de û PROSCIUTTO PRAWN & SALMON KEBABS SERVES: 8 | PREP: 30 MINS | TOTAL TIME: 35 MINS INGREDIENTS KEBABS 1 21b. CO-OP Fresh Atlantic Salmon Fillets, boneless 16 21/25 CO-OP GOLD PURE Raw, Tail 2 on, Peeled and Deveined Black Tiger ° Shrimp % cup fresh Italian parsley, very finely 3; chopped 2 lemons, zest only 2 large garlic cloves, peeled and finely 4. chopped 8 slices CO-OP GOLD Prosciutto, full thin slices = canola oil 5. _ salt to taste PESTO 4 cups arugula leaves 6. 3 tbsp capers, drained 2 small garlic cloves, peeled 1 med lemon, zest and juice % cup CO-OP GOLD Pine Nuts or swap for Sunflower or Pumpkin Seeds 7 cup CO-OP GOLD Grated Parmesan Cheese % cup CO-OP GOLD Extra Virgin Olive Oil - salt to taste SRE To prepare the salmon and prawns, cut salmon into 16 two-inch cubes and lightly salt. Pat prawns dry with paper towels. Put the salmon and prawns into a medium bowl. Add the parsley, lemon zest and garlic and toss gently. Lay prosciutto flat on a cutting board and cut each piece in half lengthwise down the middle. Wrap each prawn with a slice of prosciutto. Run a bamboo skewer through each prawn through the tail end and out the meaty side so the prawn forms a “C” on the skewer. Add a piece of salmon, another prawn, and end With a piece of salmon. Repeat with remaining skewers. To make the arugula pesto, preheat oven to 350°F. Place the pine nuts on a baking sheet and bake until lightly browned. Transfer pine nuts to a food processor. Add the remaining pesto ingredients, reserving the lemon juice, and process until smooth. If the pesto seems too thick, add a little more olive oil. It should be the consistency of a thick mayonnaise. Taste for seasoning and add more salt as desired. Set aside to serve with the skewers. To cook skewers, turn on BBQ to high. Brush each kebab very lightly with canola oil. Grill each side of the kebabs approximately 3 minutes, then flip and cook for 3 minutes or until prawn is completely pink. Squeeze the reserved lemon juice over the skewers. Serve with arugula pesto.