Grilled Salmon with Oregano Pesto
Salmone alla Griglia con Pesto Origanato
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but labor intensive

In this preparation which can also be cooked indoors on a griddle, salmon fillets or steaks are rubbed with a pesto made from fresh oregano leaves.  The fish is then encased in bread crumbs and grilled until golden brown.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 45 minutes

1 1/2 cups loosely-packed fresh oregano leaves, rinsed and dried completely

3 garlic cloves, peeled

1 teaspoon very finely chopped pork or bacon fat (optional)

1 tablespoon pine nuts

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

4 salmon steaks (about 2 pounds)

Bread crumbs for dredging

1. In a mortar, pound the oregano leaves, garlic, pork fat (if using), and pine nuts until mushy.  Slowly pour in the olive oil in a thin stream while continuing to pound until you have a pesto.  Salt and pepper to taste.

2. Place the salmon steaks in a 9 x 12-inch ceramic or glass baking pan, coat with the pesto on both sides, then dredge in the bread crumbs.  Leave to rest in the refrigerator, covered, for 30 minutes.  Remove the fish from the refrigerator 15 minutes before grilling. 

3. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

4. Place the salmon steaks on the grill and cook, turning only once, until the fatty edges are crispy and the salmon looks like it will flake, 4 to 6 minutes on each side.  Serve hot.

Variation: 

Note: 

Posted: 12/31/2006