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Salmon steak, basil pesto, roasted tomatoes and parmesan
| Cook salmon with the skin keeps the tasty flesh, preventing it from drying and easy handling. As the skin tends to stick,oil well on the grids. This recipe can also be made with halibut steaks |
| Great for: BBQ and Grilling |
| Courses: Main Dish |
| Main Ingredients: Cheese, Fish & Seafood, Rice, Tomatoes |
INGREDIENTS
½ cup chopped fresh basil
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
4 salmon steaks 2 inches thick
Salt and pepper to taste
8 tomatoes not too ripe, sliced 1/2 inch thick
1 tablespoon chili oil (optional)
INSTRUCTIONS
Preparation: 20 min
Cooking: 14 min
Total: 34 min
4 servings
1. Mix with the robot, basil, parmesan, garlic and olive oil until a nice puree. Reserve.
2. Preheat barbecue to medium-high.
3. Season the salmon steaks and fry on each side about 6-7 minutes. Reserve.
4. In a bowl, season tomato slices, pour chili oil.
5. Toast the slices of tomato on each side.
6. Place a little of the puree on the steaks and serve with slices of grilled tomatoes
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