Grilled Wild Salmon With Garlic Scape Pesto and Summer Squash Recipe

Grilled Wild Salmon With Garlic Scape Pesto and Summer Squash Recipe

  • 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
  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. Divide the pesto in half and reserve one- half for another use.
  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. 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.
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