Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
Ingredients
- Coconut oil, for the grill
- 2 cups garlic scapes
- 2 cups packed kale leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan or pecorino Romano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 wild salmon fillets, skin intact (1 pound)
- 1 pound yellow squash, sliced into 1/4-inch strips
Instructions
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