Grilled Salmon with Pistachio Pesto

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

1. 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.
2. 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.
3. 3Heat a grill to 400°F or medium-high heat. Clean the grill grates thoroughly to prevent the fish from sticking.
4. 4Coat all sides of the salmon fillets with a high-heat cooking oil. Season the fish evenly with salt and black pepper.
5. 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.
6. 6Gently lift the fish from the grates using tongs. Wait another 30 seconds if the fillets resist releasing from the metal.
7. 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.
8. 8Check the thickest part of the fillet for doneness. The flesh should look opaque and flake apart easily when tested with a fork.
9. 9Move the cooked salmon to a serving platter. The meat will often separate cleanly from the skin during this transfer.
10. 10Peel the skin away from the fillets before serving if it remains attached after leaving the grill.
11. 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.
12. 12Prepare a side dish such as orzo, farfalle, quinoa, farro, scalloped potatoes, or roasted vegetables to accompany the fish.

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