Name: Grilled Pesto Salmon, Sicilian Potato Salad, Pear, Grilled Corn, Cucumber Water, Dates
Prep time: 25 min
Cook time: 25 min
Ingredients: 24 oz Cold water; 1/2 Cucumber (thinly sliced); Ice cubes (optional); 2 Potatoes (peeled and cut into bite-size pieces); ⅛ tsp Salt; ⅓ cup Red onion (thinly sliced); 3 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 cup Fresh basil (roughly torn); Black pepper (to taste); 2 TBSP Extra-virgin olive oil; 10 oz Salmon skinless; 1 tsp Extra-virgin olive oil; Black pepper (to taste); 1 Lemon (to taste ); 2 TBSP Pesto sauce; 2 ears Corn on the cob (husks and silk removed); 1 tsp Extra-virgin olive oil; Black pepper (to taste); 1 Pear (sliced ); 4 Dates (pitted)

Grilled Pesto Salmon, Sicilian Potato Salad, Pear, Grilled Corn, Cucumber Water, Dates

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Prep Time: 25

Cook Time: 25

Servings:

Calories: 494kcal

Ingredients

Cucumber Water

24 oz Cold water
1/2 Cucumber thinly sliced
Ice cubes optional

Sicilian Potato Salad

2 Potatoes peeled and cut into bite-size pieces
⅛ tsp Salt
⅓ cup Red onion thinly sliced
3 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 cup Fresh basil roughly torn
Black pepper to taste
2 TBSP Extra-virgin olive oil

Grilled Salmon

10 oz Salmon skinless
1 tsp Extra-virgin olive oil
Black pepper to taste
1 Lemon to taste
2 TBSP Pesto sauce

Grilled Corn on the Cob

2 ears Corn on the cob husks and silk removed
1 tsp Extra-virgin olive oil
Black pepper to taste

Pear

1 Pear sliced

Dates

4 Dates pitted

US Customary - Metric

Instructions

Prepare all ingredients as listed.
Combine the sliced cucumber and water. Refrigerate while preparing the meal.
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 on medium-high heat.
Rub the salmon with the olive oil, then season with black pepper and lemon.
Grill the corn on all sides until tender and lightly charred. Brush with olive oil and season with black pepper.
Grill the salmon on both sides to an internal temperature of 145°F (63°C). Spread with pesto sauce.
Serve the salmon with Sicilian potato salad, grilled corn, pear slices, dates, and cucumber water with ice, if desired.

Nutrition