Pesto Style Grilled Salmon

1. 1

   Cut a double thickness of aluminum foil four inches longer than the salmon fillet. Spray the top layer with the nonstick cooking spray and center the fillet on it. Add the next five ingredients to a food processor and pulsate several times to combine and chop. Add the Hellman's Mayonaise and pulsate just enough to combine thoroughly. Pour into a bowl and stir in the cheese. Spread the pesto mayonaise liberally on the fillet and let rest in the refrigerator at least 45 minutes to an hour. Slide the foil and fillet onto a preheated grill. If you have a double flame grill center the fillet over one and turn it off. This way the fillet will cook with indirect heat. Close the lid and grill on medium high heat until done. The fillet is finished when the coating is nicely browned and the thickest part flakes easily with a fork. Remove from heat and let rest ten minutes before serving. The skin will most likely remain on the foil when portioning for service.

* Per serving · 4 servings · Values may vary.

No additional tips available.