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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes https://www.metro.ca/userfiles/image/recipes/darne-saumon-pesto-basilic-parmesan-tomates-grillees-5556.jpg PT20M PT14M PT34M
    In a food processor, pulse basil, Parmesan, garlic and olive oil into a smooth purée. Set aside.Preheat barbecue to medium-high.Season salmon steaks and grill 6 - 7 minutes per side. Reserve.In a bowl, season sliced tomatoes and add hot pepper oil.Grill sliced tomatoes, both sides.Top salmon steaks with a spoonful of pesto and serve with grilled tomatoes.
    4
    3 6 5 1
    1/2 cup (125 mL) chopped fresh basil 3 Tbsp. (45 mL) grated parmesan 2 garlic cloves, chopped 3 Tbsp. (45 mL) extra virgin olive oil 4 salmon steaks, 2 in. (5 cm) thick Salt and pepper to taste 8 firm ripe Tomato, cut into 1/2 in. (1 cm) thick slices 1 Tbsp. (15 mL) hot pepper oil
    Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes

    Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes

    Rate this recipe
    6 Votes
    • Gluten-free
    4
    servings
    0:20
    Preparation
    0:14
    COOKING
    0:34
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1/2 cup
      (125 mL)
      chopped fresh basil
    • 3 Tbsp.
      (45 mL)
      grated parmesan
    • 2
      garlic cloves, chopped
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    • 3 Tbsp.
      (45 mL)
      extra virgin olive oil
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    • 4
      salmon steaks, 2 in. (5 cm) thick
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    •
      Salt and pepper to taste
    • 8
      firm ripe Tomato, cut into 1/2 in. (1 cm) thick slices
    • 1 Tbsp.
      (15 mL)
      hot pepper oil
    Imprimer ma sélection

    Preparation

    In a food processor, pulse basil, Parmesan, garlic and olive oil into a smooth purée. Set aside.

    Preheat barbecue to medium-high.

    Season salmon steaks and grill 6 - 7 minutes per side. Reserve.

    In a bowl, season sliced tomatoes and add hot pepper oil.

    Grill sliced tomatoes, both sides.

    Top salmon steaks with a spoonful of pesto and serve with grilled tomatoes.

    Source : Chef Ian Perreault

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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