Brochette of Wild Salmon with Salsa Verde

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil extra-virgin
• 2.5 pounds salmon fillet wild cut into 1- to 1 1/2-inch chunks ( 1 3/4 pounds skinned)
• 8 servings salsa verde 
• 1.3 teaspoons sea salt 
• 6 inch wooden skewers 
• 6 inch wooden skewers 

Equipment

• bowl
• grill
• skewers

Directions

1. Combine first 4 ingredients in a large bowl; add salmon. Cover and chill 1 to 4 hours, tossing occasionally.
2. Place skewers in water to cover, and let soak 30 minutes. Thread salmon evenly onto skewers.
3. Grill skewers on a lightly greased grill rack over medium-high heat (350 to 40
4. for 3 to 4 minutes on each side.
5. Let stand 5 minutes.
6. Serve with Salsa Verde.