Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes
Print Category Salmon Thematic No thematic Source Chef Ian Perreault Evaluation
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Ingredients
- ½ cup (125 mL) chopped fresh basil
- 3 Tbsp. (45 mL) grated Parmesan
- 2 garlic cloves, chopped
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 4 salmon steaks, 2 in. (5 cm) thick
- Salt and pepper to taste
- 8 firm ripe tomatoes, cut into ½-in. (1-cm) thick slices
- 1 Tbsp. (15 mL) hot pepper oil
preparation
- In a food processor, pulse basil, Parmesan, garlic and olive oil into a smooth purée. Set aside. Preheat barbecue to medium-high. Season salmon steaks and grill 6 - 7 minutes per side. Reserve.
- In a bowl, season sliced tomatoes and add hot pepper oil. Grill sliced tomatoes, both sides. Top salmon steaks with a spoonful of pesto and serve with grilled tomatoes.
Cook commentary
4 Servings
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