Time 20m Yield 4 Number Of Ingredients 6 Steps:
Heat grill to medium heat. Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork. Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley.
Time 30m Yield 12 servings. Number Of Ingredients 5 Steps:
Place salmon skin side down on lightly oiled 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 until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.
Time 30m Number Of Ingredients 6 Steps:
In a small bowl, whisk the pesto, onions, lemon juice, and garlic. Add a few grinds of pepper and a pinch of salt. Lightly coat the grill rack with cooking oil or spray. Heat grill to medium high heat (350 F.). Once the grill reaches the proper temperature, place salmon skin side down on the grill rack. Grill covered over medium heat for about 5 minutes. Spoon some of the pesto sauce over the salmon taking care it doesn’t flame up. Grill 15 minutes longer or until fish flakes easily with a fork. Baste occasionally with the remaining pesto sauce. Serve with lemon wedges.
Time 55m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Put sauce ingredients in food processor and blend until creamy. Coat grill rack with oil and place salmon skin down. Grill covered over medium heat for 5 minutes (can broil if you don’t have a grill). Spoon pesto over salmon reserving 1/4. Grill 15-20 minutes more basting with remaining pesto occasionally until fish flakes with fork.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes. Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper. Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
This recipe is for OUTSIDE gas or charcoal plank-grilling. For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets) Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water. Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down. Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto. Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Heat grill to medium heat. Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 min. or until fish flakes easily with fork. Meanwhile, cook and stir cream cheese and milk in small saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in pesto. Serve fish topped with sauce and parsley.
Time 20m Yield Four servings Number Of Ingredients 7 Steps:
Preheat a grill. Bring a large pot of water to a boil. Reserve 4 sorrel leaves and blanch the rest in the water for 5 seconds. Drain and refresh under cold running water. Drain well and place in a mini food processor or a blender with the parsley, garlic, olive oil and salt. Process until smooth, stopping to scrape down the sides of the jar. Grill the salmon steaks until just cooked through, about 5 minutes per side. Season with salt and pepper to taste. Cut the reserved sorrel leaves across into thin strips. Divide the salmon steaks among 4 plates, top with a dollop of pesto and sprinkle with the sorrel strips. Serve immediately.
