Our local grocery store had Fresh, Wild Coho Salmon Fillets! And next to "White Spring Salmon" which you rarely see, Coho is my absolute favorite. These were not thick, but there was actually a lot of fish on these fillets. My all time favorite way to have salmon is with Pesto, which I have been making for years. Karen, at Heal Balance Live did another lovely guest post for this recipe.....
For the Salmon, rinse in cold water and pat dry with paper towel. Lay the fillets onto a sheet of tin foil, slather on the pesto and wrap up tightly leaving an inch or so of space at the top, then place on the BBQ at a medium high heat for about about 13-15 minutes - I always bake fish 10 minutes per inch of thickness, on quite a high heat - in the oven temp would be about 425 degrees.
We had this with my Roasted Yams and Potatoes - even though it was hot out, I decided to turn on the oven, next time I will make them on the BBQ too! With a fresh garden salad, so tasty.
This is so easy, so delicious, and with any extra, I always freeze in an ice cube tray, then when frozen, place in a freezer bag to use through out the year.
2 full packed cups basil leaves
3-4 Tblsp. Flat leaf Italian parsley
3 chopped garlic cloves
½ cup extra virgin olive oil
¼ cup almond meal
¼ cup Parmesan cheese
I used whole almonds that I sliced and roasted in a pan on medium heat – about 5 minutes or until you start to smell them getting golden. Keep stirring so not to over roast.
Once the almonds are cooled – transfer to a food processor – blend until they resemble nut meal.
Then add the basil, parsley, garlic and pulse until finely chopped. Put on blend and slowly add in the extra virgin olive oil. You may need to use more than half a cup of olive oil – just check for consistency.
Pour pesto into a bowl and mix in the Parmesan cheese. Or increase amount of Parmesan – to taste.