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

Method

1. 01Oil a grill with coconut oil and preheat the grill over high heat.
2. 02Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
3. 03Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
4. 04Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.