Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
A fresh and flavorful grilled salmon dish featuring homemade garlic scape and kale pesto served with grilled summer squash. The dish combines the richness of wild salmon with the bright, garlicky notes of the pesto and tender grilled vegetables.
Ingredients
- •2 tablespoons Coconut oil
- •2 cups garlic scapes
- •2 cups packed kale leaves
- •½ cup olive oil
- •½ cup grated Parmesan or pecorino Romano cheese
- •¼ teaspoon salt
- •⅛ teaspoon freshly ground black pepper
- •4 fillets wild salmon fillets
- •1 pound yellow squash
- •sliced into 1/4-inch strips
Cooking Instructions
- 1.
Oil a grill with coconut oil and preheat the grill over high heat.
10 min
- 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.
5 min
- 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.
4 min
- 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.
5 min
