Grilled Salmon Smothered in Pesto Sauce
Serving Size / Yield
- 12 oz. Fresh Spinach, chopped
- 2 Large Garlic Cloves
- 1/4 C. Pine Nuts
- 1/4 C. Olive Oil, divided
- 3/4 C. Reduced-Fat Parmesan Style Grated Cheese
- 1/2 Medium Lemon, for juices
- 1 tsp. Kosher Salt
- Freshly Ground Black Pepper, to taste
- 1 4 lb. Salmon Fillet
- 1 1X2 Cedar Plank
In a food processor, puree the spinach, garlic, pine nuts, 2 Tbs. of olive oil, and grated parmesan, stopping to scrape down the sides of the container as needed. Gradually add the remaining olive oil to moisten. Squeeze in the lemon juice. Season pesto with salt and pepper, then pulse one more time. Refrigerate until use.
Submerge cedar plank in water for up to 2 hours to prevent burning. Place salmon fillet on plank. Spread 1 cup of pesto across the top of the fillet. Place plank on a grill set to medium-low heat. Close lid and cook for 15-20 minutes, or until fillet is done. Serve with the remaining pesto sauce on the side.