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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Pesto:
2 tbsp ground almonds
1/2 cup loosely packed fresh basil leaves
2 tbsp chopped Italian parsley
1/2 tsp minced garlic
1/4 cup olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
2 tbsp grated parmesan cheese
Kosher salt
Freshly ground black pepper
Vegetable salad:
4 ounces young green or wax beans
2 ounces fresh sugar snap peas
1 yellow bell pepper, cut in eights
1 red bell pepper, cut in eights
2 medium zucchini, cut in eighths
2 tbsp extra virgin olive oil
Pinch of kosher salt
1 cup peeled, seeded, and chopped tomato
1 cup halved cherry tomatoes
1 peeled, seeded, and chopped, cucumber
1/2 cup finely chopped red onion
1/2 tsp minced garlic
1/4 cup chopped fresh basil
2 tbsp white wine vinegar
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Grilled Salmon:
6 (5- to 6-ounce) salmon filets, cut 3/4 inch thick
2 tbsp olive oil
1 tbsp grated lemon zest
Freshly ground black pepper
Pesto: In the bowl of a food processor, combine almonds, 1/2 cup basil, parsley, 1/2 tsp garlic, and 1/4 cup olive oil. Process just until herbs are finely minced, not pureed. Stir in balsamic vinegar, lemon juice, parmesan cheese, and salt and pepper to taste. Cover and set aside.
Vegetable Salad: In a large pot of boiling salted water, blanch beans, sugar snap peas, corn red and yellow peppers, and zucchini in separate batches until just tender. After blanching, remove vegetables with slotted spoon and immediately plunge into ice water. Drain. In large bowl, toss vegetables with 2 tbsp olive oil and pinch koshers salt. Set aside. In medium bowl, combine chopped tomato, cherry tomatoes, cucumber, red onion, 1/2 tsp garlic, and 1/4 cup basil. Stir in white wine vinegar, 1/4 cup oil, 1 tsp kosher salt, and 1/4 tsp pepper. Set aside to marinate 10 minutes.
Grilled Salmon: Brush salmon on both sides with 2 tbsp olive oil. Season with lemon zest and pepper to taste. Grill salmon on both sides over hot coals or in broiler until fish flakes in center when tested with a fork.
To serve: Arrange vegetable salad on 6 serving plates. Spoon some tomato mixture over salad. Top with grilled salmon; drizzle pesto on top. Serves 4
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GRILLED SALMON WITH PESTO
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Pesto:
2 tbsp ground almonds
1/2 cup loosely packed fresh basil leaves
2 tbsp chopped Italian parsley
1/2 tsp minced garlic
1/4 cup olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
2 tbsp grated parmesan cheese
Kosher salt
Freshly ground black pepper
Vegetable salad:
4 ounces young green or wax beans
2 ounces fresh sugar snap peas
1 yellow bell pepper, cut in eights
1 red bell pepper, cut in eights
2 medium zucchini, cut in eighths
2 tbsp extra virgin olive oil
Pinch of kosher salt
1 cup peeled, seeded, and chopped tomato
1 cup halved cherry tomatoes
1 peeled, seeded, and chopped, cucumber
1/2 cup finely chopped red onion
1/2 tsp minced garlic
1/4 cup chopped fresh basil
2 tbsp white wine vinegar
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Grilled Salmon:
6 (5- to 6-ounce) salmon filets, cut 3/4 inch thick
2 tbsp olive oil
1 tbsp grated lemon zest
Freshly ground black pepper
Pesto: In the bowl of a food processor, combine almonds, 1/2 cup basil, parsley, 1/2 tsp garlic, and 1/4 cup olive oil. Process just until herbs are finely minced, not pureed. Stir in balsamic vinegar, lemon juice, parmesan cheese, and salt and pepper to taste. Cover and set aside.
Vegetable Salad: In a large pot of boiling salted water, blanch beans, sugar snap peas, corn red and yellow peppers, and zucchini in separate batches until just tender. After blanching, remove vegetables with slotted spoon and immediately plunge into ice water. Drain. In large bowl, toss vegetables with 2 tbsp olive oil and pinch koshers salt. Set aside. In medium bowl, combine chopped tomato, cherry tomatoes, cucumber, red onion, 1/2 tsp garlic, and 1/4 cup basil. Stir in white wine vinegar, 1/4 cup oil, 1 tsp kosher salt, and 1/4 tsp pepper. Set aside to marinate 10 minutes.
Grilled Salmon: Brush salmon on both sides with 2 tbsp olive oil. Season with lemon zest and pepper to taste. Grill salmon on both sides over hot coals or in broiler until fish flakes in center when tested with a fork.
To serve: Arrange vegetable salad on 6 serving plates. Spoon some tomato mixture over salad. Top with grilled salmon; drizzle pesto on top. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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