Grilled Salmon with Cilantro-Pecan Pesto
Recipe from
Food & Wine
At La Biznaga, Fernando Lopez Velarde creates untraditional dishes that nod to local flavors. Here, for instance, he grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro--a staple of Mexican cuisine--in place of the usual basil.
Ingredients
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1/3 cuppecanssee savings
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2 1/2 cupslightly packed cilantrosee savings
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1/3 cupfreshly grated Parmigiano-Reggiano cheesesee savings
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1/4 cupchicken stock or low-sodium brothsee savings
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1 tablespoonsherry vinegarsee savings
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1/4 cupextra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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4 6- to 7-ouncesalmon filletssee savings
Directions
1.
Light a grill. Preheat the oven to 350 degrees. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
2.
In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.
3.
Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.
MAKE AHEAD
The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.
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