Italian inspired Three-Course Menu with Roast/BBQ Salmon
Starter: Pesto Potato Salad with Green Beans and Capers
A bright, herby opener using your homemade pesto.
Warm or room-temperature boiled potatoes, sliced
Lightly blanched green beans
Tossed in basil pesto, with a touch of lemon zest, olive oil, and a few capers or halved cherry tomatoes
Optional: add shaved Parmesan or toasted pine nuts
Main: BBQ or Roasted Salmon with Lemon, Herbs & Olive Oil
Rub salmon fillets with olive oil, garlic, chopped herbs (thyme, parsley, or fennel fronds), lemon zest
Roast in the oven or grill until just cooked through
Serve with:
Grilled vegetables (courgettes, aubergines, peppers)
Add a pesto drizzle on the side if desired.
Dessert: Grilled Peaches with Mascarpone and Honey
Halve and grill fresh peaches
Serve warm with a spoon of mascarpone, a drizzle of honey, and a few chopped pistachios or amaretti crumbs
