Grilled Salmon with “Fired Up” Vegetable Sauce
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Ingredients
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 |
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Instructions
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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