Salmon reaches whole new heights when paired with pesto, lemon juice, and a dash of paprika. Served with a side of pasta and a glass of Vermentino to round out the meal.
Oregon Chinook Salmon With Pesto
Recommended Wine: Due Vigne Vermentino
Recipe by: Anna Alexander (Aunti Anna Jean)
- 3 cups loosely packed fresh basil
- 3/4 cup extra virgin olive oil
- 1/4 cup pine nuts
- 3 large garlic cloves
- 1 tsp. salt
- 1/2 cup freshly grated parmesan cheese
- 3 Tbs. Romano pecorino cheese or parmesan
Put basil, oil. pine nuts, garlic, and salt into blender or food processor. Process until smooth. Pour sauce into a small bowl. Add parmesan and romano cheeses and mix to blend. Taste and adjust for seasoning. Makes 1 cup of sauce. Enough for 3/4 to 1 lb. of fresh pasta. Linguine or fettuccine are best. When mixing with pasta add a Tbs. of the pasta water to sauce to mix well.
- Four 6-8 oz. fresh chinook salmon fillets with skin on
Rub with olive oil and a little lemon juice, sprinkled with salt and pepper and a dash paprika, add 2 thin lemons slices on top. Set on foil and barbecue or bake.
Serve the pasta on the side.