Grilled Wild Salmon With Garlic Scape Pesto And Summer Squash

• 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

1. Oil a grill with coconut oil and preheat the grill over high heat.
2. 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.
3. 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.
4. 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.

coconut oil, garlic, kale leaves, olive oil, romano cheese, salt, freshly ground black pepper, salmon, yellow squash

Taken from www.epicurious.com/recipes/food/views/grilled-wild-salmon-with-garlic-scape-pesto-and-summer-squash (may not work)