June 17th, 2013
Recipe by Paula Bowman
Preheat grill to high.
In the bowl of a food processor, puree basil and mint until finely chopped. With machine running, add oil. Set a fine-mesh strainer over a small bowl; strain oil mixture, pressing to extract as much oil as possible from the solids. Add sugar and season to taste with salt and freshly ground black pepper.
Thread 3 or 4 salmon cubes onto 2 skewers running parallel with one another, repeat with remaining salmon and skewers. Set aside until needed.
Arrange zucchini and squash on oiled grill. Cook, turning once until softened with grill marks on all sides, about 4 minutes per side. Transfer zucchini and squash to a bowl, drizzle with 2 tablespoons mint oil, vinegar, red pepper flakes and reserved pine nuts and toss to coat.
Meanwhile, brush skewers with 2 tablespoons mint oil and season with salt and pepper. Arrange on lightly oiled grates and grill, turning once until fish is opaque, about 2 to 3 minutes per side. Drizzle salmon with some remaining mint oil, garnish with reserved chopped mint and serve with grilled zucchini.