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Grilled Salmon with Pistachio Pesto
Grilled salmon fillets are topped with a fresh homemade pistachio and basil pesto. The firm texture of the fish holds up perfectly on the hot grates, developing a light char that pairs beautifully with the bright, nutty sauce. It is an ideal main course for warm summer evenings. The fresh pesto comes together quickly in a food processor and brings a burst of garlic and citrus to the rich salmon.
Ingredients
- 2 cups packed fresh basil leaves
- 1 garlic clove
- ¼ cup pistachios
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- ⅔ cup extra-virgin olive oil
- 3 tablespoons grated Parmesan
- Salt and freshly ground black pepper
- 1½ pounds salmon fillet, skinless or skin on, cut into 4 servings, removed from refrigerator 15 minutes prior to cooking
- 1 to 2 tablespoons high-heat oil
Instructions
- 1Place the basil, garlic, pistachios, lemon juice, parsley, and olive oil in a food processor or blender. Process the mixture until it reaches a smooth consistency.
- 2Transfer the pureed mixture to a small bowl. Stir in the grated Parmesan and lemon zest, then season with salt and black pepper to your liking. Set the pesto aside.
- 3Heat a grill to 400°F or medium-high heat. Clean the grill grates thoroughly to prevent the fish from sticking.
- 4Coat all sides of the salmon fillets with a high-heat cooking oil. Season the fish evenly with salt and black pepper.
- 5Arrange the salmon fillets diagonally on the hot grates with the flesh side facing down. Close the grill lid and cook for 6 to 7 minutes, checking the progress occasionally.
- 6Gently lift the fish from the grates using tongs. Wait another 30 seconds if the fillets resist releasing from the metal.
- 7Turn the salmon over so the skin side faces down once it releases easily. Continue grilling for another 3 to 4 minutes until the fish is fully cooked.
- 8Check the thickest part of the fillet for doneness. The flesh should look opaque and flake apart easily when tested with a fork.
- 9Move the cooked salmon to a serving platter. The meat will often separate cleanly from the skin during this transfer.
- 10Peel the skin away from the fillets before serving if it remains attached after leaving the grill.
- 11Arrange the grilled salmon on individual plates. Spoon the prepared pesto over the top and finish with a sprinkle of chopped pistachios and fresh basil sprigs.
- 12Prepare a side dish such as orzo, farfalle, quinoa, farro, scalloped potatoes, or roasted vegetables to accompany the fish.