Grilled Salmon Sandwiches with Pesto Avocado Spread & a Grilled Apricot & Prosciutto Salad
- 1 cup basil leaves
- 1 clove garlic
- 1 tablespoon finely grated parmesan
- 1/4 cup olive oil
- 1/4 cup guacamole (or substitute 1/4 to 1/2 avocado)
- 4 oz salmon fillet (skin on)
- basil, thyme,
- lemon slices
- 4 slices whole grain or gluten free bread
- 1 tablespoon olive oil
- handful arugula
- pesto & avocado spread
- 4 apricots, halved and pit discarded
- 1 tablespoon olive oil
- 4 sprigs lemon thyme, chopped
- 1 large ball of fresh mozzarella, cut into thin slices
- 8 thin slices of prosciutto
- big handful arugula
- drizzle of olive oil
- salt and pepper
- Produce
- Apricots (4)
- Arugula (2 handful)
- Basil, leaves (1 cup)
- Basil (1)
- Garlic (1 clove)
- Lemon, slices (1)
- Lemon thyme (4 sprigs)
- Seafood
- Salmon, skin on fillet (4 oz)
- Meat
- Prosciutto (8 thin slices)
- Condiments
- Guacamole (1/4 cup)
- Pesto & avocado spread (1)
- Cooking & Baking
- Olive oil (3/8 cup)
- Olive oil (1 drizzle)
- Salt and pepper (1)
- Bread & Baked Goods
- Bread, whole grain or gluten free (4 slices)
- Dairy
- Mozzarella, fresh slices thin (1 large ball)
- Parmesan (1 tablespoon)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published June 1, 2012 (8 months ago).
197 people saved this recipe.
