Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

Ingredients for Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

• Coconut oil, for the grill

• 2 cups garlic scapes

• 2 cups packed kale leaves

• 1/2 cup olive oil

• 120ml grated Parmesan or pecorino Romano cheese

• 1/4 teaspoons salt

• 1/8 teaspoons freshly ground black pepper

• 4 wild salmon fillets, skin intact (450g )

• 450g yellow squash, sliced into 1/4-inch strips

How to make Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

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 centre is still medium. Transfer to a plate and serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.