Oster 4766 manual Cut 1/2-inch thick

	PESTO-PEPPER SALMON STEAKS
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)
		cut 1/2-inch thick

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.

YIELD: 4 SERVINGS

10