Barbecued
Salmon in Pesto Sauce
Serves 6
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 chilli 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, chilli 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.
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