Recipe of the Week: Roasted Red Pepper Pesto Salmon

Recipe of the Week: Roasted Red Pepper Pesto Salmon

Another creation of chef and Go Figure co-owner, David MacDonald

Pre-heat outside gas BBQ to 500% .  If cooking in oven, place rack on second slot down under broiler and turn on broiler to get oven hot.

Blend in small food processor or Ninja to make pesto:

– ½ small/med. red pepper

– 1/3 bunch cilantro

– ¼ cup olive oil

– 1 tsp. salt

– ½ tsp. pepper

– ¼ cup parmesan cheese, fresh or grated

For BBQ: Take  about 1 ½ lbs. filet of salmon with skin on and place salmon on BBQ.  Pour pesto over top and close BBQ lid.  Cook for about 12 minutes (longer for thick cuts.)

For oven:  Place skinless filet bottom up in broiler pan under broiler.  Cook 5 minutes.  Turn salmon over. Cook 3 minutes.  Spread pesto on salmon and broil for an additional 3 minutes.  (Adjust cooking times for thickness of salmon)

 

 

 

Photo Credit: articles.latimes.com

Copyright David MacDonald, 2012

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