Grilled salmon steaks, basil and pistachio pesto
Preparation
25 minutes
Cooking
8 minutes
Serving(s)
6 servings
INGREDIENTS
1 cup fresh basil, lightly packed
8 tablespoons unsalted pistachios, lightly toasted, shelled
1 tablespoon lime juice
3 cloves garlic, coarsely chopped
7 tablespoons melted butter
6 pieces skinless salmon fillets (about 2 lb/1 kg total)
1 tablespoon olive oil
salt and ground black pepper
NUTRIENT VALUES
Per serving
Fibre1 gSodium260 mgProtein26 gCalories342Total fat25 gCholesterol66 mgSaturated fat10 gTotal carbohydrate3 g
PREPARATION
Prepare the pesto. In food processor or blender, blend basil, 6 tbsp (90 mL) pistachios, lime juice, garlic and butter until basil and pistachios are finely chopped (turn off blender to scrape wall, if necessary). Put pesto in a bowl. Season with salt and pepper. Reserve.
Brush each side of salmon pieces with oil. Season with salt and pepper. Set the gas barbecue to medium power. Place salmon pieces on oiled barbecue grill and close lid. Cook for 8 to 12 minutes or until fish flakes easily with a fork (turn salmon pieces over halfway through cooking).
Just before serving, garnish each piece of salmon with about 1 tbsp (15 mL) of reserved pesto. Garnish with remaining pistachios.