Grilled Salmon with Pistachio-Arugula Pesto Sauce

By ccavaletti

Ingredients

• SALMON:
• 4 skin-on salmon fillets (about 1 lb)
• EVOO
• salt
• pepper
• PESTO:
• 1/4 c fresh orange juice
• 1/4 c EVOO
• 1/4 c grated Parmesan cheese
• 3 tsp orange zest
• 2-1/2 c baby arugula
• 1/2 c shelled pistachios

Preparation

Step 1

SALMON:

Preheat grill to medium. Brush fish with EVOO; season with kosher salt and pepper.

Grill fish, skin side down and covered, until opaque in center but still moist, 15 to 25 minutes, depending on thickness. (Do not turn.)

Slide a metal spatula between skin and flesh, leaving skin on the grill. (Discard skin once cooled.)



PESTO:

In a blender, puree first 4 ingredients. Add arugula and pistachios; blend until coarse pesto forms. Season with salt and pepper.

Spoon over fish.

From Everyday with Rachael Ray