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GRILLED SALMON WITH PESTO CREAM SAUCE
This is one of the dishes that I think about eating long after I’ve made it. Of course it’s grilled salmon, which, by itself, is so good. By adding the creamy pesto sauce you elevate to a completely higher level. So simple, so clean, and so flavorful.
You certainly can start with a store-bought pesto sauce (Costco makes a good one), however, I will include my simple recipe for making your own Basil Garlic Pesto at home.
Buy skin-on or skinless salmon filets. I have used both, it doesn’t matter. When I cook the skin-on salmon, I serve it skin side down because we are not fans of salmon skin But the skin does add a great flavor element to the cooking process.
Serve it with a Orzo Rice Pilaf (shown) and some steamed vegetables and you have a great, healthy, low fat meal.
Ingredients:
For the pesto:
2 cups packed fresh basil leaves
2 cloves garlic, peeled, smashed
1/4 cup pine nuts, toasted
1/3 cup olive oil
1/3 cup canola oil
Kosher salt and black pepper to taste
1/2 cup grated Regianno Parmigiano
For the salmon:
Two 6-8 ounce salmon filets
Kosher salt and black pepper
Chopped fresh Italian parsley
Fresh lemon wedges
Directions:
To the bowl of a small food processor, place the basil leaves and the garlic. Run on low for about 20 seconds, Push down the sides and run again for 10 seconds.
Add the toasted pine nut and run for 30 seconds.
Through the little hole in the processor lid, start adding the oil a little a time with the processor running on low.
When the oil is gone, add the parmesan cheese, salt, and pepper and run for about 10 seconds. Taste and reseason if necessary.
Now just mix in cream with a fork for basil pesto cream. Heat and serve over salmon or chicken. Spoon a little fresh pesto on top of the pesto cream.
You can store the pesto in a small, highly covered container in the refrigerator for 3-4 days. To freeze the pesto, pour it into an ice cube tray and freeze for two days. Then remove each cube and store in the freeze in a freezer bag.
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