- Recipe Difficulty
- Recipe Preparation Time
- 35 min
- Recipe Cooking Time
- 5-10 min
- Recipe Servings
Creamy Garlic Sauce
3 Tbsp. Fresh lemon juice
3 Garlic cloves, grated
1/8 tsp. Fine sea salt
Black pepper, to taste
1 Tbsp. Olive Oil
1 Tbsp. Fresh parsley, finely chopped
12 oz. Salmon fillet, cubed to 1-2 inches.
½ (each) Red, green, yellow, and orange bell pepper
¼ Large red onion
2 Tbsp Olive oil, plus more for the pan
Salt and pepper, to taste
Lemon wedges for serving
To make a base for the creamy garlic sauce, whisk together the a2 Milk and fresh lemon juice. Allow the mixture to thicken for 20 minutes. Meanwhile, soak the skewers in warm water. This prevents the salmon from sticking to the skewers and prevents them from burning on the grill.
Once the skewers are saturated, assemble them with the cubed salmon and prepared vegetables. Drizzle them with olive oil and season with salt and pepper. Stack them on a plate and set aside.
Once the milk mixture has thickened, place it in a blender or food processor with the grated garlic, sea salt and pepper. Blending, drizzle the olive oil into the mixture. Once it emulsifies, add the fresh parsley, and adjust seasonings. Chill the sauce in a lidded jar while the skewers cook.
Place an indoor grill pan over medium heat and add a little olive oil. Once it’s hot, place 3-4 skewers in the pan at a time, turning as needed to cook the salmon through on all sides.
Serve the cooked skewers with lemon wedges and creamy garlic sauce. Garnish with more fresh herbs if desired.