Grilled Salmon & Balsamic Tomatoes

Name: Grilled Salmon & Balsamic Tomatoes with Warm Pesto Pasta Salad & Grilled Veggies
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 2 1/2 tsp Balsamic Vinegar; 6 oz Penne; 1 clove Garlic; 1 tbsp Italian Seasoning; 4 oz Tomato; 4 tbsp Pesto; 1 Mushroom; 1/4 oz Parsley; 1 Bell Pepper; 2 Mushroom; 10 oz Salmon; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp; 4 tbsp Olive Oil, tbsp; 1 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp

with Warm Pesto Pasta Salad & Grilled Veggies

By Recipe0 System

This grilling masterpiece gets pretty saucy—with balsamic tomatoes and pesto, that is! Garlicky grilled tomatoes and balsamic vinegar are mixed with butter and parsley to make a savory-sweet topping for your grilled salmon. Plus, no great BBQ would be without a can't-miss cookout side: this warm pesto pasta salad tossed with grilled portobellos and sweet bell peppers.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/4 cup Parmesan Cheese
2 1/2 tsp Balsamic Vinegar
6 oz Penne
1 clove Garlic
1 tbsp Italian Seasoning
4 oz Tomato
4 tbsp Pesto
1 Mushroom
1/4 oz Parsley
1 Bell Pepper
2 Mushroom
10 oz Salmon
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp
4 tbsp Olive Oil, tbsp
1 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat a well-oiled grill to medium heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Bring a large pot of salted water to a boil. Wash and dry produce.

Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve mushrooms. Halve, core, and quarter bell pepper. Halve tomatoes lengthwise. Peel and mince garlic. Pick parsley leaves from stems; roughly chop leaves.
2

In a large bowl, toss mushrooms and bell pepper with 3 TBSP olive oil (6 TBSP for 4 servings), 2 tsp Italian Seasoning (4 tsp for 4; you’ll use the rest later), and a big pinch of salt and pepper.

Place tomatoes and garlic in the center of a small piece of foil. Drizzle with half the vinegar and 1 TBSP olive oil (2 TBSP for 4). Season with a pinch of sugar, salt, and pepper. Cinch into a packet.

Pat salmon* dry with paper towels; lightly oil. Season with remaining Italian Seasoning and a pinch of salt and pepper. Place on a large piece of foil, skin sides down. TIP: If using a grill pan, skip foil under salmon.

PAN ALTERNATIVE: Skip foil packet. (You’ll cook tomatoes and garlic in step 4.)
3

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Drain and return pasta to pot. Immediately stir in pesto, stock concentrate, and remaining vinegar. TIP: Cover pot with lid to keep warm.

PAN ALTERNATIVE: Stir in half the vinegar (you’ll use the rest in the next step).
4

Add mushrooms, bell pepper, tomato and garlic packet, and salmon to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Cook in batches.) Grill mushrooms, 3-5 minutes per side. Grill bell pepper, packet, and salmon until cooked through, 5-6 minutes per side.

PAN ALTERNATIVE: Cook bell pepper in a large oiled pan over medium-high heat, 4-6 minutes. Add mushrooms; cook 3-5 minutes more. Remove; wipe out pan. Cook tomatoes and garlic in olive oil, 2-3 minutes. Remove from heat. Stir in remaining vinegar, 1 TBSP butter (2 TBSP for 4), a pinch of sugar, salt, and pepper. Remove; wipe out pan. Cook salmon, skin sides down, in oil, 5-7 minutes; flip and cook until cooked through, 1-2 minutes more.
5

Reserve 1 TBSP parsley (2 TBSP for 4 servings); set aside.

Thinly slice mushrooms and bell pepper crosswise; add to pot with penne. Stir in half the Parmesan and remaining parsley. Season with salt and pepper to taste.
6

Transfer tomato mixture from foil packet to a small bowl. Cut 1 TBSP butter (2 TBSP for 4 servings) into four pieces; add to bowl along with reserved parsley. Stir until butter has melted.

Place pasta salad in a serving bowl and sprinkle with remaining Parmesan. Place salmon on a serving plate and top with balsamic tomatoes. Serve family style (or divide between plates and serve).

PAN ALTERNATIVE: Place tomato mixture in a small bowl and stir in reserved parsley.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.