Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Oil a grill with coconut oil and preheat the grill over high heat
2
Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped
3
Divide the pesto in half and reserve one- half for another use
4
Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes
5
Turn the salmon, and place the squash slices on the grill
6
Brush the pesto over the salmon and the squash
7
Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through
8
Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium
9
Transfer to a plate and serve immediately
10
Oil a grill with coconut oil and preheat the grill over high heat
11
Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped
12
Divide the pesto in half and reserve one- half for another use
13
Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes
14
Turn the salmon, and place the squash slices on the grill
15
Brush the pesto over the salmon and the squash
16
Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through
17
Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium
18
Transfer to a plate and serve immediately