Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes

Print Category Salmon Thematic No thematic Source Chef Ian Perreault Evaluation

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Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes

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

  1. 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.
  2. 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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