PESTO STYLE GRILLED SALMON

PESTO STYLE GRILLED SALMON image

Yield Serves six generous portions.

Number Of Ingredients 9

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One whole salmon fillet skin on, approx 3 1/2-4 pounds
Nonstick cooking spray
Two cups cups lightly packed basil leaves
Two cups lightly packed flat leaf parsley
Four large cloves of garlic
1/2 cup walnuts or pine nuts
One tsp freshly ground black pepper
Two cups Hellman's Mayonaise
3/4 cup freshly grated parmesan cheese

Steps:

Cut a double thickness of aluminum foil four inches longer than the salmon fillet. Spray the top layer with the nonstick cooking spray and center the fillet on it. Add the next five ingredients to a food processor and pulsate several times to combine and chop. Add the Hellman's Mayonaise and pulsate just enough to combine thoroughly. Pour into a bowl and stir in the cheese. Spread the pesto mayonaise liberally on the fillet and let rest in the refrigerator at least 45 minutes to an hour. Slide the foil and fillet onto a preheated grill. If you have a double flame grill center the fillet over one and turn it off. This way the fillet will cook with indirect heat. Close the lid and grill on medium high heat until done. The fillet is finished when the coating is nicely browned and the thickest part flakes easily with a fork. Remove from heat and let rest ten minutes before serving. The skin will most likely remain on the foil when portioning for service.