BBQ Red Pesto Salmon
over Grilled Zucchini Panzanella
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
Sun-dried tomato pesto shines through in this summery fish dish. It’s brushed over salmon fillets as they sizzle alongside chunky zucchini. The grilled veg is tossed into an Italian bread salad with sweet cherry tomatoes pinged with white balsamic.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Scallion
- 30ml Sun-dried tomato pesto
- 140g Cherry tomatoes
- 2 Green zucchini
- 30ml White balsamic vinegar
- 25g Croutons
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Salmon, Sulphites, Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ
Total Fat
28 g
Saturated Fat
5 g
Sodium
750 mg
Total Carb
22 g
Sugars
8 g
Protein
31 g
Fibre
4 g
Preparation
Grill the salmon & zucchini
Heat the BBQ on high, making sure to oil the grill first. Cut the zucchini lengthwise into ½ inch pieces. In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P. Pat the salmon dry and brush with ½ the pesto; season with the remaining spices and S&P. Add the zucchini and salmon to the BBQ and grill, 2 to 4 min. per side, until the zucchini is tender and the salmon* is cooked through. Transfer to a cutting board and medium-dice the zucchini.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the scallion crosswise. In a large bowl, make the vinaigrette by combining the vinegar, remaining pesto and S&P.
Make the panzanella
To the bowl of vinaigrette, add the zucchini, tomatoes, scallion, croutons, a drizzle of oil and S&P.
Plate your dish
Divide the panzanella between your plates. Top with the salmon. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
