Serves 4
Four 4- to 5-ounce salmon filets, skinned and pin-boned
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto Vinaigrette (recipe below)
Rub the salmon with the olive oil and sprinkle with the salt and pepper.
Prepare a grill to medium hot. Cook the salmon 1 1/2 minutes per side for medium rare (for thin filets). Remove to plates or a platter, spoon the Pesto Vinaigrette on top and serve.
Pesto Vinaigrette
Makes about 1 cup vinaigrette, to serve 4 to 6
1/2 cup Nick Landino’s Pesto (recipe below)
1/4 cup verjus
1/4 cup olive oil
Kosher salt to taste
Freshly ground pepper to taste
In a small bowl, whisk together the Pesto and verjus. Whisk in the olive oil, then season with salt and pepper to taste.
Nick Landino’s Pesto
Makes about 4 cups
1 cup toasted pine nuts
2 bunches basil
1 tablespoon chopped garlic
1 tablespoon lemon juice
1 1/2 cups olive oil
1 1/2 cups grated Parmesan cheese
Kosher salt to taste
Freshly ground black pepper to taste
In the bowl of a food processor, combine the pine nuts, basil, garlic and lemon juice. With the motor running, slowly add the olive oil. Add the cheese and puree until smooth. Season with salt and pepper to taste.