You probably already have your favorite grilled salmon recipe. Maybe thick steaks, lightly salted,
grilled long enough to cook the exterior and keep the interior medium rare. Heaven.
Perhaps filets, marinated for an hour or so in orange juice, parsely, salt, pepper and a splash of olive oil.
Here's my latest pick, courtesy of a favorite friend.
Make or buy your batch of pesto. If you're using Marcela Hazan's recipe here, just blend the basil, salt, olive oil and pine nuts. You won't need the butter or Parmesan cheese.
Take your one to two pound salmon filet, skin-side down, and spread your pesto gently to cover the top of the fish. Carefully place, again, skin-side down, on pre-heated grill, set to low low low.
Cooking time depends on the heat of your grill and the thickness of the fish. If you like it cooked thoroughly the fish is done when flaky on top.
Remove from grill; if removing it in one piece seems tricky, remove it in serving portions.
I guarantee you will love the contrast between the pink salmon and the dense green pesto.
Serve with a luscious potato salad, and some sliced tuscan melon. It's summer, after all!
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