Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash

1. 1

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

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.