Recipe

Mesquite Broiled Salmon With Pesto Recipe

	Scearley / All my dishes 2 years, 5 months 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
	broil mesquite salmon pesto pine nut

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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

In a medium bowl, mix all ingredients except the salmon and pine nuts to make a pesto.

Trim the salmon fillets of any skin and bones.

Chop pine nuts and add to the pesto. Mix well.

Place salmon in the pesto and let marinade for 6 hours in the refrigerator. Turn the salmon fillets every 2 hours.

Grill over mesquite charcoal for 4 minutes on each side.

Remove from grill and brush over with pesto marinade to taste.

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