Salmon Fillets with Walnut Pesto
From: Company’s Coming Cook books
Olive oil 1 tbsp. (15 ml)
Walnut oil 1 tbsp. (15 ml)
Walnut pieces 2 tbsp. (30 ml)
Chopped fresh parsley 2 tbsp. (30 ml)
Chopped fresh dill 1 tbsp. (15 ml)
Lemon juice 2 tsp. (10 ml)
Garlic clove, minced 1
Grated Parmesan cheese 1 tbsp. (15 ml)
Salt ¼ tsp. (1 ml)
Freshly ground pepper, sprinkle
Salmon Fillets, with skin (about 2) 1 ½ lbs. (680 g)
Walnut Pesto:
- Combine first 8 ingredients in blender or food processor. Process until finely chopped.
- Stir in salt and pepper. Makes 1/3 cup (75 ml) pesto.
- Place Salmon fillets, skin side down, on plate. Spread ½ of pesto on flesh of each fillet. Cover. Marinate in refrigerator for 1 hour.
- Preheat barbecue to medium-high. Place fillets, skin side down, on greased grill. Close lid. Cook for 8 to 10 minutes until salmon flakes easily with a fork but salmon should still be moist. Cut or lift salmon flesh off the skin to serve. Serves 4 people.
