There’s something magical about the grill marks on a piece of salmon, don’t you think? It’s like those charred lines hold a secret whisper of summer evenings, even as the days get shorter. When you pair it with a creamy pesto sauce that could make a basil plant blush, well, it’s almost like having a mini feast in your kitchen.
Steps
- Preheat your grill to medium-high, around 425°F. Brush both sides of the salmon fillets with olive oil and season them with salt and pepper.
- Once the grill is hot, place the salmon fillets on it, grilling each side for approximately 3 minutes or until they reach your preferred level of doneness. If using skin-on fillets, begin grilling with the skin side up.
- In a saucepan over medium heat, melt the cream cheese with milk, stirring continuously until smooth, which should take about 1-2 minutes.
- Remove the saucepan from heat and mix in the pesto until well combined.
- Serve the grilled salmon warm, topped with the creamy pesto sauce. For extra flavor and presentation, add a teaspoon of pesto over the sauce.
Ingredients
- 4 to 6 salmon fillets, each 6 ounces, either skin-on or skinless
- Olive oil for brushing (approximately 1 tablespoon in total)
- Salt
- Freshly ground black pepper
- 4 ounces cream cheese, cut into small cubes
- 1/4 cup milk
- 3 tablespoons of pesto, homemade or store-bought, plus additional for serving
- 1 cup (18g) slightly packed fresh basil leaves
- 1 clove garlic
- 2 tablespoons finely shredded parmesan cheese
- 1 tablespoon pine nuts or chopped walnuts
- Salt and pepper to taste
- 1/4 cup olive oil
Nutritional Values
Calories 1868 | Calories from Fat 972 | Fat 108g | Saturated Fat 32g | Cholesterol 504mg | Sodium 1112mg | Potassium 3572mg | Carbohydrates 8g | Sugar 8g | Protein 144g | Vitamin A 2760IU | Calcium 336mg | Iron 6mg
FAQ
- Can I use low-fat cream cheese for the creamy pesto sauce?
- While I haven’t tested the recipe with Neufchatel cheese, it may work as a substitute. The key is to ensure it melts smoothly without needing to create a roux.
- How long should I grill salmon fillets?
- The grilling time depends on the thickness of your salmon fillets. For 6 oz. fillets, approximately 3 minutes per side should suffice. Remember, salmon continues to cook slightly after it’s off the heat.
- Is store-bought pesto suitable for this recipe?
- Yes, store-bought pesto can be used, although homemade pesto is preferred for its fresh flavor. Either option will work well in the creamy pesto sauce.
- Should I choose skinless or skin-on salmon fillets?
- It’s up to your personal preference. Skin-on fillets are edible and become crispy when grilled, adding a delightful texture and flavor.
- Can I cook the salmon using a skillet instead of grilling?
- Absolutely, you can pan-sear the salmon if grilling isn’t an option. Simply season the fillets and cook them in olive oil over medium-high heat for about 3 minutes on each side.
Tips
- When grilling skin-on salmon, start with the skin side up to ensure even cooking and a crisp skin texture.
- The pesto’s natural saltiness means you might not need additional salt in the creamy sauce, so taste before adding more.
- For leftover storage, keep the salmon and pesto sauce in separate containers in the fridge to maintain their flavors and textures.
- If you’re opting not to grill, try pan-searing the salmon in a non-stick skillet with olive oil for about three minutes on each side for a similar result.
Equipment
- Grill (for grilling the salmon fillets)
- Non-stick skillet (if you prefer pan searing the salmon)
- Food processor (for making homemade pesto)
- Saucepan (for melting cream cheese with milk)
