Grilled Copper River Sockeye Salmon Fillet with Mint Pesto
Serves 4
- 1 1/2 – 2 lbs. Copper River sockeye fillet, cut into 4 servings
- (If Copper River salmon is not available use any wild caught or farmed Atlantic salmon)
- Coarse kosher salt
- Olive oil
- Mint pesto- see recipe below
Sprinkle salt all around salmon portions and let them cure for about 5 min. (this will firm them up for grilling and help to seal in the moisture). You will see the color brighten before your eyes and feel a firm husk that has formed on the flesh.
Rinse, pat dry salmon and lightly baste with olive oil. Clean the grid of grill and oil it.
Place fillets meat side down and grill for about 4-5 min.. Flip and grill for another 4-5 min. or until salmon is barely opaque in the center.
(The rule of thumb is 10 min. total cooking time per inch of thickness). Serve with a dollop of pesto on each serving.
Bon Appétit!
Mint Pesto
- Makes about 1/2 cup
- 1 1/2 cup fresh mint, well rinsed and patted dry
- 1/2 cup cilantro
- 3 T slivered almonds, toasted
- 1/4 cup finely grated reggiano Parmesan
- 1 T lemon juice
- 1 t lemon zest
- 2 clove garlic, sliced
- 3 to 3 1/2 T olive oil
- 1/4 t honey
- 1/4 t salt
In a small heavy pan over med-high heat, toast almonds by tossing or flipping until golden brown.
In a food processor, add garlic, lemon zest and almonds and purée. Add mint, cilantro, Parmesan and lemon juice and continue puréeing while slowly pouring in the olive oil until pesto is smooth and moist but thick enough to stand up as a dollop.
