Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

harpercollins salmon fish yellow squash green onion/scallion grill dinner summer healthy sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Drew Ramsey, M.D.

4 servings

Source

Ingredients

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

Method

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.