Salmon Fillets With A Pesto Sauce

• 4 -6 salmon fillets (This makes enough sauce for 6 servings.)
• 3/4 cup chopped of fresh mint, packed
• 3/4 cup freshly grated parmesan cheese
• 1/2 cup chopped fresh coriander, packed
• 8 garlic cloves, peeled
• 3 green onions, sliced
• 1/2 cup roughly chopped fresh basil
• 2 teaspoons chili sauce
• 1/2 cup olive oil, divided use
• 3 tablespoons lemon juice
• 1/2 cup white wine, divided use
• pepper
• 1/2 cup whipping cream
• 1 teaspoon chicken stock
• parmesan cheese, grated (extra for topping)

1. In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.
2. In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.
3. Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.
4. While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.
5. To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.

salmon, fresh mint, freshly grated parmesan cheese, fresh coriander, garlic, green onions, fresh basil, chili sauce, olive oil, lemon juice, white wine, pepper, whipping cream, chicken stock, parmesan cheese

Taken from www.food.com/recipe/salmon-fillets-with-a-pesto-sauce-287310 (may not work)