Asian Pesto Grilled Salmon
Another simple yet delicious salmon recipe from Chef Nathan Hyam
4 BC wild salmon fillets (4 oz ea.)
½ c Capers Spinach/Cilantro pesto
¼ c Capers olive oil
1 tbsp fresh lime juice
4 cloves garlic, chopped
1 tbsp chopped ginger
1 tbsp organic tamari
In a bowl, combine pesto, olive oil, lime juice, ginger, soy sauce and chopped garlic. Coat salmon fillets with the marinade, cover and refrigerate for an hour. Transfer fillets to a medium-hot outdoor grill.
Cook fillets 4 minutes on each side or to desired doneness.
Serve this crowd-pleaser on brown rice or quinoa with some steamed broccoli.
