Barbecued Salmon with Pesto Sauce
This barbecued salmon calls for a new world pesto sauce that uses mint and cilantro in addition to traditional basil and overlays the fresh herb taste with a hint of Asian chili sauce.
Ingredients
- 4 cloves Garlic
- 1 Shallot
- 1/2 cup fresh Basil
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 1/4 cup roasted cashews 325 degrees heat for 15 minutes
- 1/4 tsp Kosher Salt
- 1/4 cup olive oil
- 1 tsp Asian chili sauce
- 1/4 cup grated imported Parmesan
Salmon Marinade
- 6 tbsp Lemon Juice Freshly Squeezed
- 1/4 cup Olive Oil
- 1/4 cup White Wine (You can also use the Barbera)
- 1/2 tsp Freshly Ground Black Pepper
Instructions
- Process 1-10 ingredients in a food processor with the motor running.
- Drop garlic down the feed tube, followed by the shallot, basil, mint, cilantro and nuts – mince finely.
- Add oil in a slow, steady stream.
- Add salt, cheese and chili sauce and process for another 10 seconds.
- Makes about a cup and a half.
- Set aside in refrigerator.
- Combine ingredients and marinate fish for 1 hour.
Salmon Marinade
- Cook fish on the barbecue until it flakes (you can also broil).
- Just before serving mix another one-quarter cup wine with one-half cup whipping cream and bring to a boil in a 10-inch skillet.
- Add one-half cup New World pesto sauce, mix, adjust seasoning and spoon over the fish.
- Serve with barbecued vegetables.
- The barbera pairs well with vegetables, particularly tomatos, because of the acid balance.
Tried this recipe?Let us know how it was!