How To Make Grilled Salmon with Cilantro-Pecan Pesto
Whip up a plate of crispy grilled salmon in just 30 minutes! It’s served with a bright pesto sauce for bold and nutty flavor in every bite.
Serves:
Ingredients
- pecans
- 2½cupscilantro,lightly packed
- Parmigiano-Reggiano cheese,freshly grated
- ¼cupchicken stock,or low-sodium broth
- 1tbspsherry vinegar
- ¼cupextra-virgin olive oil
- salt and freshly ground pepper,to taste
- 4salmon fillets,(6 to 7 oz)
Instructions
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Light a grill. Preheat the oven to 350 degrees F.
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Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
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In a food processor, combine the pecans with the cilantro, cheese, stock, and vinegar and process to a puree. With the machine on, gradually add the olive oil to a thin stream. Season the pesto with salt and pepper.
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Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down for about 4 minutes, over moderately high heat until nicely charred and crisp.
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Carefully turn the fillets and grill for about 3 minutes longer until just cooked through. Spoon the pesto onto plates.
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Top with the fillets, skin side up, and serve.
Nutrition
- Calories: 954.69kcal
- Fat: 66.92g
- Saturated Fat: 14.01g
- Monounsaturated Fat: 24.90g
- Polyunsaturated Fat: 16.86g
- Carbohydrates: 1.74g
- Fiber: 0.61g
- Sugar: 0.33g
- Protein: 81.59g
- Cholesterol: 218.25mg
- Sodium: 1022.14mg
- Calcium: 49.44mg
- Potassium: 1523.17mg
- Iron: 1.77mg
- Vitamin A: 34.20µg
- Vitamin C: 18.17mg
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