Grilled Salmon with Walnut-Arugula Pesto

Grilled Salmon with Walnut-Arugula Pesto
Photo by Scott Phillips


  • 4 6- to 8-oz. skinless salmon fillets
  • Kosher salt
  • ¼ cup walnut halves
  • 1 cup loosely packed fresh basil (about ½ oz.)
  • 5 Tbs. extra-virgin olive oil; more for the grill pan
  • Freshly ground black pepper
  • 1 medium clove garlic
  • + 2 more ingredients
    • 3 Tbs. freshly grated Parmigiano-Reggiano
    • 2 cups loosely packed fresh arugula (2-½ oz.)

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 ...

View full recipe at Fine Cooking


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