Ingredients
pecans
2½cupscilantro,lightly packed
Parmigiano-Reggiano cheese,freshly grated
¼cupchicken stock,or low-sodium broth
1tbspsherry vinegar
¼cupextra-virgin olive oil
salt and freshly ground pepper,to taste
4salmon fillets,(6 to 7 oz)
Preparation
Light a grill. Preheat the oven to 350 degrees F.
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 to 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 for about 4 minutes, over moderately high heat until nicely charred and crisp.
Carefully turn the fillets and grill for about 3 minutes longer until just cooked through. Spoon the pesto onto plates.
Top with the fillets, skin side up, and serve.
