grilled-wild-salmon-with-garlic-scape-pesto-and-summer-squash.json

{
    "directions": [
        "Oil a grill with coconut oil and preheat the grill over high heat.",
        "Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.",
        "Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.",
        "Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately."
    ],
    "ingredients": [
        "Coconut oil, for the grill",
        "2 cups garlic scapes",
        "2 cups packed kale leaves",
        "1/2 cup olive oil",
        "1/2 cup grated Parmesan or pecorino Romano cheese",
        "1/4 teaspoon salt",
        "1/8 teaspoon freshly ground black pepper",
        "4 wild salmon fillets, skin intact (1 pound)",
        "1 pound yellow squash, sliced into 1/4-inch strips"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "HarperCollins",
        "Salmon",
        "Fish",
        "Yellow Squash",
        "Green Onion/Scallion",
        "Grill",
        "Dinner",
        "Summer",
        "Healthy",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Grilled Wild Salmon With Garlic Scape Pesto and Summer Squash",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-wild-salmon-with-garlic-scape-pesto-and-summer-squash"
}