Grilled Salmon with “Fired Up” Vegetable Sauce




4 very ripe vie tomatoes, halved
1 sm. sweet onion, thickly sliced
into rings
1/2 sweet red pepper
3 cloves garlic
1/3 cup (75) FILIPPO BERIO Pure
Olive Oil
Sea salt and pepper
1/4 cup (50) each lightly packed
fresh parsley and basil
1/4 cup (50) lemon juice
2 tbsp. (25 mL) grated Tre Stelle®
Grated Parmesan Cheese
1/4 tsp. (2 mL) hot sauce (or to taste)
6 boneless skinless salmon fillets
2 tsp. (10) finely grated lemon rind


1 Preheat grill to medium. Toss tomatoes, onion,
red pepper and garlic with 2 tbsp (25 mL) of
olive oil. Season to taste with salt and pepper.
Transfer garlic to a small piece of foil; fold to
make a tightly sealed packet.
2 Grill garlic packet and vegetables for 10
Grilled Salmon with “Fired Up” Vegetable Sauce
to 15 minutes, turning as necessary,
until well-marked and tender.
Transfer onion, red pepper and
garlic to a food processor. Add the
parsley, basil, 2 tbsp (25 mL) of the
lemon juice and Parmesan cheese.
Pulse until combined but still slightly
chunky. Remove skin and seeds from
tomatoes. Coarsely chop tomatoes;
stir into vegetable mixture along with 2 tbsp
(25 mL) of olive oil. Add hot sauce to taste.
3 Meanwhile, brush the remaining oil over
salmon; season with salt and pepper. Cover
and grill for 10 minutes, without turning, or until
coral on the inside and fish flakes when tested
with a fork. Stir the remaining lemon juice with
the lemon rind. Remove salmon from grill and
baste with lemon mixture. Serve with the warm
vegetable sauce. MAKES 6 SERVINGS.
TIP- Serve this delicious vegetable sauce with
any grilled meat, tossed with hot cooked pasta
or even as a dip with grilled pitas.

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