Serves 4
Grilled Salmon In New World Pesto
Pesto Sauce:
8 cloves garlic
2 shallots
1 cup fresh basil leaves
3/4 cup fresh mint leaves
1/2 cup fresh cilantro sprigs, packed
1/2 cup roasted cashews
1/2 cup extra-virgin olive oil
1 teaspoon Asian chile sauce
1/2 cup freshly grated Parmesan cheese
Drop garlic and shallots down the feed tube of a food processor while blade is running. Add basil, mint, cilantro, and cashews. Process until finely minced. With the motor running, add the oil in a slow, steady stream. Add chile sauce and process for 10 seconds. Shut motor off. Add cheese and process briefly to combine. Scrape pesto into a bowl, cover, and refrigerate. The pesto can be made up to a week in advance. Set aside 1/2 cup, or so, for this recipe.
FOR THE SALMON:
2 pounds fresh whole salmon fillet, skin on
6 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup bottled clam juice
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese
Combine lemon juice, olive oil, 1/4-cup of clam juice, and black pepper. Pour over salmon and marinate for up to 2 hours. Combine cream and remaining clam juice.
If using a gas barbecue, preheat to medium (350 degrees F). If using charcoal, wait until the coals are ash-covered. Lay salmon on the grill, skin side down. Cover and cook until salmon flakes when prodded with a fork - about 12 minutes. Transfer salmon to a warm serving platter.
Bring the cream and remaining clam juice to a rapid boil in a skillet. Add 1/2 cup pesto, taste, and adjust seasonings. Spoon sauce over salmon. Serve at once, accompanied by the Parmesan cheese.
Grilled Salmon In New World Pesto
Pesto Sauce:
8 cloves garlic
2 shallots
1 cup fresh basil leaves
3/4 cup fresh mint leaves
1/2 cup fresh cilantro sprigs, packed
1/2 cup roasted cashews
1/2 cup extra-virgin olive oil
1 teaspoon Asian chile sauce
1/2 cup freshly grated Parmesan cheese
Drop garlic and shallots down the feed tube of a food processor while blade is running. Add basil, mint, cilantro, and cashews. Process until finely minced. With the motor running, add the oil in a slow, steady stream. Add chile sauce and process for 10 seconds. Shut motor off. Add cheese and process briefly to combine. Scrape pesto into a bowl, cover, and refrigerate. The pesto can be made up to a week in advance. Set aside 1/2 cup, or so, for this recipe.
FOR THE SALMON:
2 pounds fresh whole salmon fillet, skin on
6 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup bottled clam juice
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese
Combine lemon juice, olive oil, 1/4-cup of clam juice, and black pepper. Pour over salmon and marinate for up to 2 hours. Combine cream and remaining clam juice.
If using a gas barbecue, preheat to medium (350 degrees F). If using charcoal, wait until the coals are ash-covered. Lay salmon on the grill, skin side down. Cover and cook until salmon flakes when prodded with a fork - about 12 minutes. Transfer salmon to a warm serving platter.
Bring the cream and remaining clam juice to a rapid boil in a skillet. Add 1/2 cup pesto, taste, and adjust seasonings. Spoon sauce over salmon. Serve at once, accompanied by the Parmesan cheese.