Recipe

Mesquite Broiled Salmon With Pesto Recipe


Mesquite Broiled Salmon With Pesto Recipe Scearley / All my dishes
1 year, 1 month ago
If you've been to Seattle, hopefully you ate at Hiram's. Sadly I've not seen this on the menu since they re-opened (they were dark for nearly a decade), but this is a quintissential Seattle masterpiece.
Prep:750m Cook:8m Servings:2

Scearley

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Ingredients
  • 2 8-oz salmon flillets
  • 1/2 c olive oil
  • 1/2 c canola/vegetable/etc oil
  • 1/4 c minced garlic
  • 1/3 c chopped basil
  • 1/3 c roasted pine nuts
  • zest of one lemon
  • salt to taste

Directions
  1. In a medium bowl, mix all ingredients except the salmon and pine nuts to make a pesto.
  2. Trim the salmon fillets of any skin and bones.
  3. Chop pine nuts and add to the pesto. Mix well.
  4. Place salmon in the pesto and let marinade for 6 hours in the refrigerator. Turn the salmon fillets every 2 hours.
  5. Grill over mesquite charcoal for 4 minutes on each side.
  6. Remove from grill and brush over with pesto marinade to taste.

Not quite what you're looking for? See more Main Dish / Fish
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