GRILLED SALMON WITH MINT PESTO
"To dress this up more, roast a few bell peppers and puree in a food processor. Spoon a little roasted pepper puree on one side of each fillet and the mint pesto on the other."
2 1/2 pounds salmon fillets, cut into 6 equal pieces of even thickness
salt and freshly ground pepper
2/3 cup unsalted butter, melted
3/4 cup Mint Pesto (recipe follows)
Light a charcoal grill or preheat oven broiler. Check the salmon for bones and remove any you find with a pair of tweezers. Sprinkle the fillets with salt and pepper to taste and brush them lightly with some of the melted butter.
Place the salmon fillets with a grill rack set 4 inches above the hot coals and grill 4 to 5 minutes on each side per inch of thickness. While the fillets are grilling, baste them with melted butter. Or arrange fillets on a baking sheet and place under the preheated broiler about 4 inches from the heat source. Broil for approximately 4 minutes on each side per inch of thickness, basting them with melted butter.
Spread about 2 tablespoons of the pesto on the bottom of each serving plate. Place the fish on top of the pesto and serve immediately.
MINT PESTO
1/4 cup pine nuts
4 large cloves garlic
1 cup fresh mint leaves
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup pure olive oil
1 1/2 to 2 tsp. raspberry vinegar
Preheat oven to 350 degrees F.
Place the pine nuts in a small pan. Roast the nuts in the oven until golden, about 10 minutes.
Place the garlic in a blender or food processor fitted with a steel blade and process until minced. Add the mint, parsley, and roasted pine nuts. Process until the mixture is coarsely chopped, about 10 seconds. Add the Parmesan cheese and olive oil and use on-off pulses to blend. Do not overprocess. The mixture should be thick and smooth. Transfer to a bowl and stir in the raspberry vinegar to taste. Serve at room temperature. The pesto will keep several weeks in a glass jar in the refrigerator when coated with a layer of olive oil and covered with a lid.
From: Ron Paul Restaurant and Charcuterie
Source: Oregon's Cuisine of the Rain by Karen Brooks, restaurant critic for The Oregonian
"To dress this up more, roast a few bell peppers and puree in a food processor. Spoon a little roasted pepper puree on one side of each fillet and the mint pesto on the other."
2 1/2 pounds salmon fillets, cut into 6 equal pieces of even thickness
salt and freshly ground pepper
2/3 cup unsalted butter, melted
3/4 cup Mint Pesto (recipe follows)
Light a charcoal grill or preheat oven broiler. Check the salmon for bones and remove any you find with a pair of tweezers. Sprinkle the fillets with salt and pepper to taste and brush them lightly with some of the melted butter.
Place the salmon fillets with a grill rack set 4 inches above the hot coals and grill 4 to 5 minutes on each side per inch of thickness. While the fillets are grilling, baste them with melted butter. Or arrange fillets on a baking sheet and place under the preheated broiler about 4 inches from the heat source. Broil for approximately 4 minutes on each side per inch of thickness, basting them with melted butter.
Spread about 2 tablespoons of the pesto on the bottom of each serving plate. Place the fish on top of the pesto and serve immediately.
MINT PESTO
1/4 cup pine nuts
4 large cloves garlic
1 cup fresh mint leaves
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup pure olive oil
1 1/2 to 2 tsp. raspberry vinegar
Preheat oven to 350 degrees F.
Place the pine nuts in a small pan. Roast the nuts in the oven until golden, about 10 minutes.
Place the garlic in a blender or food processor fitted with a steel blade and process until minced. Add the mint, parsley, and roasted pine nuts. Process until the mixture is coarsely chopped, about 10 seconds. Add the Parmesan cheese and olive oil and use on-off pulses to blend. Do not overprocess. The mixture should be thick and smooth. Transfer to a bowl and stir in the raspberry vinegar to taste. Serve at room temperature. The pesto will keep several weeks in a glass jar in the refrigerator when coated with a layer of olive oil and covered with a lid.
From: Ron Paul Restaurant and Charcuterie
Source: Oregon's Cuisine of the Rain by Karen Brooks, restaurant critic for The Oregonian
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- King Salmon Baked in Parchment Paper with Wild Mushroom Salad and Baby Leeks
- Seafood Stew
- Lobster Tails with Citrus Butter
- Tuscan Salmon with Spinach and Savory Grape Sauce
- Asian Grilled Tuna
- Morrison's Fish Almondine and Tartar Sauce (quantity recipe)
- Carrabba's Mussels with Lemon Butter Sauce
- Green Tea-Steamed Mussels
- Shirley Phillips Famous Crab Cakes (Phillips Seafood Restaurant)
- Stuffed Calamari (stuffed squid / using ricotta and parmesan, cooked in marinara sauce)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!