Garlic and Pesto with Salmon
Servings:
Ingredients:
-
Salmon:
5 large cloves garlic, chopped
1/4 tsp (1 mL) salt
2 tbsp (30 mL) finely chopped parsley
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) minced sun-dried_tomatoes
2 lb (1 kg) salmon fillets, unskinned
Pesto:
1 cup (250 mL) packed basil leaves
1/2 cup (125 mL) freshly grated parmesan cheese
2 tbsp (30 mL) pine nuts
1 large clove garlic
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) olive oil
Preparation:
Salmon: Mash garlic with salt ; combine with parsley, oil and tomatoes. Cover and refrigerate for at least 8 hours or up to 12 hours. Place salmon skin side down on greased grill. Brush half of marinade over top; cook, covered, over low heat, for 15 minutes. Brush salmon with remaining garlic mixture; increase heat to medium and cook for about 10 minutes or until fish flakes easily when tested with fork.
Pesto: In food processor, finely chop basil, Parmesan, pine nuts, garlic, salt and pepper. With motor running, gradually pour in oil and process until smooth. Spoon over fish. (Make-ahead: Spoon into ice-cube tray; freeze.)
Tags:
Main Course; Fish; Cheese/Other Dairy; Nuts; BBQ/Grill; Food Processor;
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