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1 cup chicken broth
5 garlic cloves, peeled
2 tsp. olive oil
2 cups packed fresh basil leaves
2 Tbsp. grated Parmesan cheese
2 Tbsp. fine, dry unseasoned breadcrumbs
1 Tbsp. fresh lemon juice, plus 1 lemon,
cut into wedges
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.
P
-P
S
ESTO
EPPER
ALMON
10
S
TEAKS
1/2 tsp. salt
1/4 tsp. black pepper
2 cups frozen corn kernels, thawed
4 scallions, sliced
4 bell peppers, mixed colors,
halved lengthwise and seeded,
stems left on
4 salmon steaks (about 1 lb. total)
cut 1/2-inch thick
Y
IELD
: 4 S
ERVINGS
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