Cook Time
30 min
Yields
6 servings
Perfectly grilled salmon smothered in a sreamy garlic pesto sauce.
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ingredients
Salmon
5
large cloves garlic, chopped
¼
tsp salt
2
Tbsp finely chopped parsley
2
Tbsp olive oil
1
Tbsp minced sun-dried tomato
lb(s) salmon, fillets, unskinned
Pesto
1
cup packed basil, leaves
½
cup freshly grated parmesan cheese
2
Tbsp pine nuts
1
large clove garlic
½
tsp salt
½
tsp pepper
½
cup olive oil
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directions
Step 1
Mash garlic with salt; combine with parsley, oil and tomatoes.
Step 2
Cover and refrigerate for at least 8 hours or up to 12 hours.
Step 3
Place salmon skin side down on greased grill.
Step 4
Brush half of marinade over top; cook, covered, over low heat, for 15 minutes.
Step 5
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.
Step 6
In food processor, finely chop basil, Parmesan, pine nuts, garlic, salt and pepper.
Step 7
With motor running, gradually pour in oil and process until smooth.
Step 8
Spoon over fish.
Step 9
(Make-ahead: Spoon into ice-cube tray; freeze.) Makes about 1 cup (250 mL).