Barbecued Salmon in Pesto Sauce
Grilled, pesto-marinated salmon served with creamy garlic sauce.
3/4 cup chopped fresh mint
3/4 cup freshly grated Parmesan cheese - divided use
1/2 cup chopped fresh cilantro
8 cloves garlic, peeled
2 green onions, trimmed and chopped
2 tablespoons chopped fresh basil
1 teaspoon chili sauce
1/2 teaspoon salt
3/4 cup olive oil - divided use
6 tablespoons lemon juice
1/2 cup white wine - divided use
1/2 teaspoon ground black pepper
2 pounds salmon
1/2 cup whipping cream
- Heat grill.
- In a food processor, add mint, 1/2-cup Parmesan cheese, cilantro, garlic, green onions, basil, chili sauce and salt. Carefully pour 1/2-cup olive oil in while blending thoroughly; set aside.
- In a large dish, combine 1/4-cup olive oil, lemon juice, 1/4-cup white wine and pepper. Add salmon and marinate 15 minutes. Grill the salmon until just flaking, about 12 minutes.
- Meanwhile, in a saucepan combine cream and 1/4-cup white wine and bring to a boil; add the garlic mixture and serve over the salmon; remove the skin before serving, if desired. Sprinkle with 1/4-cup Parmesan cheese, and serve with the garlic sauce.
Makes 6 servings.