Grilled Salmon With Walnut-Arugula Pesto
- 1/4 cup walnut halves
- 2 cups loosely packed fresh arugula (2-1/2 oz.)
- 1 cup loosely packed fresh basil (about 1/2 oz.)
- 3 Tbs. freshly grated Parmigiano-Reggiano
- 1 medium clove garlic
- 5 Tbs. extra-virgin olive oil; more for the grill pan
- Kosher salt
- 4 6- to 8-oz. skinless salmon fillets
- Freshly ground black pepper
- In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.
- Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.
walnut halves, arugula, fresh basil, clove garlic, extravirgin olive oil, kosher salt, salmon, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/grilled-salmon-with-walnut-arugula-pesto-50183884 (may not work)