Grilled Salmon with Cilantro-Pecan Pesto

Contributed by Fernando López Velarde




At La Biznaga, Fernando López Velarde creates untraditional dishes that nod to local flavors. Here, for instance, he grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro—a staple of Mexican cuisine—in place of the usual basil.


1/3 cup pecans, chopped

2 1/2 cups lightly packed cilantro

1/3 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup chicken stock or low-sodium broth

1 tablespoon sherry vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

Four 6- to 7-ounce salmon fillets, with skin

Light a grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.

In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.

Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

Make Ahead: The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.

This entry was posted in Cilantro, Fish, Grilling. Bookmark the permalink.

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