Difficulty: Beginner
Serving: 4
Prep time: 10 min
Cooking Time: 20 min
INGREDIENTS :
For the pesto
- 3 garlic cloves
- 125 ml (½ cup) almonds, toasted and blanched
- 250 ml (1 cup or about 35 leaves) fresh basil
- 2–4fresh mint leaves
- 125 ml (½ cup) Pecorino or Parmesan
- 454 g (1 lb) cherry tomatoes
- 60 ml (¼ cup) Stefano extra virgin olive oil
- Salt, to taste
For the salmon
- 675 g (1½ lb) salmon filet
- 60 ml (¼ cup) Stefano extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Preparation :
For the pesto
- In the bowl of a food processor, pulse the garlic and almonds until roughly chopped. Add the basil, mint, cheese, tomatoes, and olive oil. Process until a rough paste is formed. Season with salt. Transfer to a bowl and set aside.
For the salmon
- Preheat the grill to medium heat.
- Lightly oil the salmon and season it with salt and black pepper, to taste.
- Lightly oil the grill. Place the salmon on the preheated grill, skin side up, and cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
- Serve the fish on a platter topped with the pesto.
