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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) |
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| cut |
In a saucepan, combine the broth, garlic and oil. Bring to a boil over
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.
YIELD: 4 SERVINGS
10