Grilled Salmon with Cilantro-Pecan Pesto

Name: Grilled Salmon with Cilantro-Pecan Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters lightly packed cilantro; 59 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 79 milliliters freshly grated Parmigiano-Reggiano cheese; 79 milliliters pecans, chopped; 680 grams salmon fillets, with skin; 4 servings Salt and freshly ground pepper; 1 Tbsp sherry vinegar

Grilled Salmon with Cilantro-Pecan Pesto might be just the main course you are searching for. This gluten free, fodmap friendly, and pescatarian recipe serves 4. One serving contains 456 calories, 38g of protein, and 33g of fat. If you have sherry vinegar, chicken stock, salt and pepper, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Light a grill. Preheat the oven to 35

Equipment you will use

Grill

Oven

Spread the pecans in a pie dish and toast in the oven for about 5 minutes.

Ingredients you will need

Pecans

Spread

Toast

Equipment you will use

Pie Form

Oven

Let the pecans cool, then coarsely chop them.

Ingredients you will need

Pecans

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Vinegar

Cheese

Pecans

Pesto

Stock

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Salmon

Pesto

Cooking Oil

Equipment you will use

Grill

Equipment

Ingredients

Servings:

591milliliters

lightly packed cilantro 59milliliters

chicken stock or low-sodium broth 59milliliters

extra-virgin olive oil 79milliliters

freshly grated Parmigiano-Reggiano cheese 79milliliters

pecans, chopped 680grams

salmon fillets, with skin 4servings

Salt and freshly ground pepper 1Tbsp

sherry vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.