Grilled Pesto Salmon Plate Recipe

Inspired by Little Toad Creek Brewery & Distillery Las Cruces

Time30m

Serves4

Grilled salmon, capers, tomatoes, cucumbers, red onion, lemon-thyme cream cheese & rye toast.

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Ingredients

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Main Ingredients

4 pieces Salmon fillets

1 cup Pesto sauce

2 tablespoons Capers

1 cup Cherry tomatoes

1 medium Cucumber

1 small Red onion

8 ounces Lemon-thyme cream cheese

4 slices Rye bread

2 tablespoons olive oil

1 whole Lemon

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Salmon

Preheat your grill to medium-high heat. Season the salmon fillets with salt and black pepper. Brush each fillet with pesto sauce.

Grill the Salmon

Place the salmon fillets on the grill skin-side down. Grill for about 5-7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Prepare the Vegetables

While the salmon is grilling, chop the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Set aside.

Toast the Rye Bread

Toast the rye bread slices until golden brown.

Prepare the Cream Cheese

In a small bowl, mix the lemon-thyme cream cheese with the juice of half a lemon. Adjust seasoning with salt and pepper to taste.

Assemble the Plate

On each plate, place a grilled salmon fillet, top with capers, and arrange the tomatoes, cucumber, and red onion around it. Spread the lemon-thyme cream cheese on the toasted rye bread and serve on the side.