Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash Recipe

Name: Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash Recipe
Ingredients: Coconut oil, for the grill; 2 cups garlic scapes; 2 cups packed kale leaves; 1/2 cup olive oil; 1/2 cup grated Parmesan or pecorino Romano cheese; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 4 wild salmon fillets, skin intact (1 pound); 1 pound yellow squash, sliced into 1/4-inch strips

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www.epicurious.com

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Servings: 4

Cost: $13.04 /serving

Author : Drew Ramsey, M.D.

harpercollins salmon fish

Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash Recipe

Ingredients

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Coconut oil, for the grill2 cups garlic scapes2 cups packed kale leaves1/2 cup olive oil1/2 cup grated Parmesan or pecorino Romano cheese1/4 teaspoon salt1/8 teaspoon freshly ground black pepper4 wild salmon fillets, skin intact (1 pound)1 pound yellow squash, sliced into 1/4-inch strips

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Instructions

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Step 1

Oil a grill with coconut oil and preheat the grill over high heat.

Step 2

Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.

Step 3

Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.

Step 4

Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.