Some cosmetic changes in preparation for larger site changes in the works.

Close
KarenNoCA

Grilled Salmon with New World Pesto

Veteran Member
4264 posts
Joined: Dec 10, 2005

Options

Posted to Thread #29837 at 5:28 pm on Sep 4, 2017

Serves 4
Grilled Salmon In New World Pesto

Pesto Sauce:

8 cloves garlic

2 shallots

1 cup fresh basil leaves

3/4 cup fresh mint leaves

1/2 cup fresh cilantro sprigs, packed

1/2 cup roasted cashews

1/2 cup extra-virgin olive oil

1 teaspoon Asian chile sauce

1/2 cup freshly grated Parmesan cheese

Drop garlic and shallots down the feed tube of a food processor while blade is running. Add basil, mint, cilantro, and cashews. Process until finely minced. With the motor running, add the oil in a slow, steady stream. Add chile sauce and process for 10 seconds. Shut motor off. Add cheese and process briefly to combine. Scrape pesto into a bowl, cover, and refrigerate. The pesto can be made up to a week in advance. Set aside 1/2 cup, or so, for this recipe.

FOR THE SALMON:

2 pounds fresh whole salmon fillet, skin on

6 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 cup bottled clam juice

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

1 cup freshly grated Parmesan cheese

Combine lemon juice, olive oil, 1/4-cup of clam juice, and black pepper. Pour over salmon and marinate for up to 2 hours. Combine cream and remaining clam juice.

If using a gas barbecue, preheat to medium (350 degrees F). If using charcoal, wait until the coals are ash-covered. Lay salmon on the grill, skin side down. Cover and cook until salmon flakes when prodded with a fork - about 12 minutes. Transfer salmon to a warm serving platter.

Bring the cream and remaining clam juice to a rapid boil in a skillet. Add 1/2 cup pesto, taste, and adjust seasonings. Spoon sauce over salmon. Serve at once, accompanied by the Parmesan cheese.


~*Many things will catch your eye, but only a few will catch your heart...pursue those*~


Other messages in this thread: