Grilled Salmon with Cilantro-Pecan Pesto

1. 1

   Light a grill.

2. 2

   Preheat the oven to 350.

3. 3

   Spread the pecans in a pie dish and toast in the oven for about 5 minutes.

4. 4

   Let the pecans cool, then coarsely chop them.

5. 5

   In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree.

6. 6

   With the machine on, gradually add the olive oil in a thin stream.

7. 7

   Season the pesto with salt and pepper.

8. 8

   Oil the grill grates.

9. 9

   Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes.

10. 10

    Carefully turn the fillets and grill until just cooked through, about 3 minutes longer.

11. 11

    Spoon the pesto onto plates.

12. 12

    Top with the fillets, skin side up, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.