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PESTO-PEPPER SALMON STEAKS
1 cup chicken broth 1/2 tsp. salt
5 garlic cloves, peeled 1/4 tsp. black pepper
2 tsp. olive oil 2 cups frozen corn kernels, thawed
2 cups packed fresh basil leaves 4 scallions, sliced
2 Tbsp. grated Parmesan cheese 4 bell peppers, mixed colors,
2 Tbsp. fine, dry unseasoned breadcrumbs halved lengthwise and seeded,
1 Tbsp. fresh lemon juice, plus 1 lemon, stems left on
cut into wedges 4 salmon steaks (about 1 lb. total)
cut 1/2-inch thick
In a saucepan, combine the broth, garlic and oil. Bring to a boil over medium-high
heat and
cook until reduced to about 1/4 cup, about 12 minutes. Let cool slightly and place in an
Osterizer
®
Blender along with the basil, Parmesan, breadcrumbs, lemon juice, salt and black
pepper and process until the pesto is smooth. In a bowl, place the corn, scallions and half
of the pesto and toss to combine.
Grill the pepper halves, cut sides toward the heat, for 8 minutes. Remove them from the grill
and spoon the corn mixture into them, dividing evenly.
Brush the salmon steaks lightly with some of the remaining pesto. Grill the salmon,
turning once and basting liberally with the remaining pesto until the salmon is firm and flakes
in the center when tested with the tip of a knife. Return the bell peppers to the grill to warm
for 1 minute.
Remove the salmon skin before eating. Serve the salmon and peppers with lemon wedges.
Y
IELD
: 4 S
ERVINGS
10