1 ½poundssalmon filletsskin removed and cut into 1-inch squares
3tablespoonsunsalted butter
½cupfreshly grated Parmesan cheese
freshly cracked black pepperto taste
Fresh basilfor garnish
Red chili flakesfor serving
Instructions
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.
Notes
Storage: Store the salmon kabobs in an airtight container and they will keep well in the fridge for 2 to 3 days. They are best reheated in the oven, covered with foil, at 350F until warmed through.