Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes

Salmon Steaks with Basil-Parmesan Pesto and Grilled Tomatoes
  • 4 servings
  • 0:20 Preparation
  • 0:14 Cooking
  • 0:34 Total Time


Add all
  • 1/2 cup
    (125 mL)

    chopped fresh basil

  • 3 Tbsp.
    (45 mL)

    grated parmesan

  • 2

    garlic cloves, chopped

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 4

    salmon steaks, 2 in. (5 cm) thick

  • Salt and pepper to taste

  • 8

    firm ripe tomatoes, cut into 1/2 in. (1 cm) thick slices

  • 1 Tbsp.
    (15 mL)

    hot pepper oil


In a food processor, pulse basil, Parmesan, garlic and olive oil into a smooth purée. Set aside.

Preheat barbecue to medium-high.

Season salmon steaks and grill 6 - 7 minutes per side. Reserve.

In a bowl, season sliced tomatoes and add hot pepper oil.

Grill sliced tomatoes, both sides.

Top salmon steaks with a spoonful of pesto and serve with grilled tomatoes.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and sweet

Fruity and sweet
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

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