Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1/8 teaspoon freshly ground black pepper
- coconut oil, for the grill
- 2 cups garlic scapes
- 2 cups packed kale leaves
- 1/2 cup grated parmesan or pecorino romano cheese
- 4 wild salmon fillets, skin intact (1 pound)
- 1 pound yellow squash, sliced into 1/4-inch strips
Preparation Oil a grill with coconut oil and preheat the grill over high heat. 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. 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. 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. 408 Calories 30g Protein 21g Carbohydrates 22g Fat (4g Saturated) 55mg Cholesterol 8g Sugars 2g Fiber 388mg Sodium DHA+EPA = 246% Vitamin B12, Vitamin D = 200% Selenium = 78% Vitamin C = 72% Protein = 67% From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
Preparation Oil a grill with coconut oil and preheat the grill over high heat. 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. 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. 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. 408 Calories 30g Protein 21g Carbohydrates 22g Fat (4g Saturated) 55mg Cholesterol 8g Sugars 2g Fiber 388mg Sodium DHA+EPA = 246% Vitamin B12, Vitamin D = 200% Selenium = 78% Vitamin C = 72% Protein = 67% From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
