GRILLED SALMON WITH PESTO 2.0
Portions : 4 - Preparation : 10 minutes - Cooking time : 5 to 8 minutes
Ingredients
- 4 salmon steaks
- 1 l (4 cups) chickpeas, drained and rinsed
- 500 ml (2 cups) cherry tomatoes, halved
- 1 red onion, sliced
- 125 ml (1/2 cup) feta cheese, crumbled
- 90 ml (6 tbsp) olive oil
- salt and pepper to taste
Pesto 2.0
- 1/2 bunch basil
- 1l (4 cups) arugula
- 60 ml (4 tbsp) maple syrup
- 125 ml (1/2 cup) olive oil
- 60 ml (4 tbsp) capers
- 125 ml (1/2 cup) walnuts of your choice (cashew, walnut, pecan, etc.)
- 1 clove garlic, minced
- 125 ml (1/2 cup) grated Parmesan cheese
Preparation
- Preheat barbecue to maximum.
- Season salmon steaks with salt and pepper.
- On the barbecue grill, sear the salmon for 1 to 2 minutes on each side, then continue cooking indirectly, with the lid closed, for 4 to 6 minutes, depending on desired doneness.
- Meanwhile, in a bowl, using a hand blender, purée the basil, arugula, maple syrup and olive oil, capers, walnuts, garlic and Parmesan. Check seasoning.
- In a bowl, combine chickpeas, tomatoes, onion and feta, add a little olive oil and 30 to 45 ml (2 to 3 tbsp.) prepared pesto and toss.
- Spread the mixture on each plate, place a salmon steak on top and drizzle with the prepared pesto.
