Grilled Pesto Salmon, Sicilian Potato Salad, Pear Slices, Cucumber Water, Stuffed Chocolate Dates

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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 814kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • ½ Cucumber thinly sliced
  • Ice cubes

Chocolate Covered Stuffed Dates

  • 4 Dates
  • 2 TBSP Almond butter
  • 1/2 oz Dark Chocolate melted

Sicilian Potato Salad

  • 2 Potatoes peeled and cut into bite-size pieces
  • ⅛ tsp Salt
  • ⅓ cup Red onion thinly sliced
  • 1 TBSP Red wine vinegar
  • 1 tsp Dried oregano
  • 1 cup Cherry tomatoes halved
  • 1/4 cup Green olives low sodium pitted and roughly chopped
  • 2 tsp Capers drained
  • 1/4 cup Fresh basil roughly torn
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil

Grilled Pesto Salmon

  • 8 oz Salmon skinless
  • 1 tsp Extra-virgin olive oil
  • 1/4 tsp Black pepper
  • 2 TBSP Pesto sauce
  • 1/2 Lemon cut into wedges

Pear Slices

  • 1 Pear washed and sliced
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed.
  • Place cucumber slices in water. Allow to infuse in the refrigerator. Serve over ice if desired.
  • Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit.
  • Fill the dates: Spoon 1/2 TBSP almond butter into each date. Gently press the dates closed around the filling.
  • Coat with chocolate: Dip each stuffed date into the melted dark chocolate, coating fully or drizzle chocolate over the top.
  • Chill: Place the dates on a parchment-lined plate and refrigerate for 15–20 minutes, or until the chocolate has set. Serve chilled or at room temperature.
  • Place the potatoes in a saucepan and cover with cold water. Add salt. Bring to a boil, then simmer for 12–15 minutes, until tender but still holding their shape. Drain well.
  • While the potatoes cook, combine the sliced red onion, red wine vinegar, and dried oregano. Let stand for about 10 minutes.
  • Add the warm potatoes to the onion mixture. Fold in the cherry tomatoes, olives, capers, and fresh basil. Season with black pepper and drizzle with extra-virgin olive oil. Toss gently and set aside.
  • Heat the grill or grill pan to medium heat.
  • Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with black pepper.
  • Grill the salmon on both sides until the internal temperature reaches 145°F (63°C). Remove from the grill and spread pesto over top; finish with a squeeze of lemon.
  • Serve the pesto salmon with Sicilian potato salad, pear slices, cucumber water and stuffed chocolate dates.

Nutrition

Calories: 814kcal | Carbohydrates: 47g | Protein: 42g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 784mg | Potassium: 1626mg | Fiber: 11g | Sugar: 27g | Vitamin A: 1221IU | Vitamin C: 40mg | Calcium: 211mg | Iron: 6mg

Grilled Pesto Salmon, Sicilian Potato Salad, Pear Slices, Cucumber Water, Stuffed Chocolate Dates

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 40 minutes
Servings 2
Calories 814 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • ½ Cucumber thinly sliced
  • Ice cubes

Chocolate Covered Stuffed Dates

  • 4 Dates
  • 2 TBSP Almond butter
  • 1/2 oz Dark Chocolate melted

Sicilian Potato Salad

  • 2 Potatoes peeled and cut into bite-size pieces
  • ⅛ tsp Salt
  • ⅓ cup Red onion thinly sliced
  • 1 TBSP Red wine vinegar
  • 1 tsp Dried oregano
  • 1 cup Cherry tomatoes halved
  • 1/4 cup Green olives low sodium pitted and roughly chopped
  • 2 tsp Capers drained
  • 1/4 cup Fresh basil roughly torn
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil

Grilled Pesto Salmon

  • 8 oz Salmon skinless
  • 1 tsp Extra-virgin olive oil
  • 1/4 tsp Black pepper
  • 2 TBSP Pesto sauce
  • 1/2 Lemon cut into wedges

Pear Slices

  • 1 Pear washed and sliced

Instructions
 

  • Prepare all ingredients as instructed.
  • Place cucumber slices in water. Allow to infuse in the refrigerator. Serve over ice if desired.
  • Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit.
  • Fill the dates: Spoon 1/2 TBSP almond butter into each date. Gently press the dates closed around the filling.
  • Coat with chocolate: Dip each stuffed date into the melted dark chocolate, coating fully or drizzle chocolate over the top.
  • Chill: Place the dates on a parchment-lined plate and refrigerate for 15–20 minutes, or until the chocolate has set. Serve chilled or at room temperature.
  • Place the potatoes in a saucepan and cover with cold water. Add salt. Bring to a boil, then simmer for 12–15 minutes, until tender but still holding their shape. Drain well.
  • While the potatoes cook, combine the sliced red onion, red wine vinegar, and dried oregano. Let stand for about 10 minutes.
  • Add the warm potatoes to the onion mixture. Fold in the cherry tomatoes, olives, capers, and fresh basil. Season with black pepper and drizzle with extra-virgin olive oil. Toss gently and set aside.
  • Heat the grill or grill pan to medium heat.
  • Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with black pepper.
  • Grill the salmon on both sides until the internal temperature reaches 145°F (63°C). Remove from the grill and spread pesto over top; finish with a squeeze of lemon.
  • Serve the pesto salmon with Sicilian potato salad, pear slices, cucumber water and stuffed chocolate dates.

Nutrition

Calories: 814kcalCarbohydrates: 47gProtein: 42gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 96mgSodium: 784mgPotassium: 1626mgFiber: 11gSugar: 27gVitamin A: 1221IUVitamin C: 40mgCalcium: 211mgIron: 6mg
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