Mesquite Broiled Salmon with Pesto
From scearley 16 years ago
- 8 minutes to make
- Serves 2
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.
Ingredients
- 2 8-oz salmon flillets shopping list
- 1/2 c olive oil shopping list
- 1/2 c canola/vegetable/etc oil shopping list
- 1/4 c minced garlic shopping list
- 1/3 c chopped basil shopping list
- 1/3 c roasted pine nuts shopping list
- zest of one lemon shopping list
- salt to taste shopping list
How to make it
- 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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