Grilled Salmon Steaks With Spicy Chile Pesto

• 4 (8 ounce) skinless salmon steaks, boned and halved
• kitchen twine
• 2 tablespoons sunflower seed oil
• 2 limes, zested and juiced, divided
• salt and freshly ground black pepper to taste
• 6 fresh mild chile peppers, seeded
• 5 tablespoons olive oil
• 2 tablespoons sunflower seeds
• 2 cloves garlic

1. Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap; refrigerate until well marinated, about 2 hours.
2. Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates; spoon pesto on top.

salmon, kitchen twine, sunflower seed oil, salt, chile peppers, olive oil, sunflower seeds, garlic

Taken from www.allrecipes.com/recipe/259344/grilled-salmon-steaks-with-spicy-chile-pesto/ (may not work)