BBQ Red Pesto Salmon
over Grilled Heirloom 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
- 3 Heirloom zucchini
- 140g Cherry tomatoes
- 30ml Sun-dried tomato pesto
- 25g Croutons
- 30ml White balsamic vinegar
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Salmon • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
27 g
Saturated Fat
5 g
Sodium
750 mg
Total Carb
23 g
Sugars
11 g
Protein
32 g
Fibre
4 g
Preparation
Grill the salmon & zucchini
- Heat the BBQ on high (or pan on medium-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 (or pan) 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; toss well.
Plate your dish
- Divide the panzanella between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
