Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you’ll have just the leftovers you need for tomorrow night’s pasta dish. —Sonya Labbe, West Hollywood, California
- 1 salmon fillet (3 pounds)
- 1/2 cup prepared pesto
- 2 green onions, finely chopped
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes.
- In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining pesto mixture. Yield: 12 servings.
Originally published as Pesto Grilled Salmon in Simple & Delicious August/September 2012, p21
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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