Name: Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
Yield: 4 servings
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

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Photo by Ellen Silverman

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

Recipe information

Yield
4 servings

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

Preparation

Step 1
Oil a grill with coconut oil and preheat the grill over high heat.
Step 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.
Step 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.
Step 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.

Nutrition Per Serving

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%

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TagsKale Leafy Greens Vegetable Parmesan Cheese Dairy Pecorino Salmon Fish Seafood Squash Main Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Grilling Blender Food Processor Spring Cookbooks Harper Collins

Recipe notes

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