Grilled Salmon with Jalapeño-Lime Pesto

This was so good, that sauce is amazing. I was worried it would be too spicy but not at all it as a quick but nothing major. If you want it more spicy maybe leave 1 jalapeño with the seeds in it.

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Grilled Salmon with Jalapeño-Lime Pesto
Serves: 4 servings
  • Jalapeño-Lime Pesto
  • 4 fresh jalapeños
  • 4 whole cloves of garlic
  • ½ cup of pine nuts
  • ¾ cup of parmesan cheese, grated (optional if you prefer avoiding dairy)
  • ¼ cup of fresh basil, minced
  • ¼ cup of fresh parsley, minced
  • ¼ cup of fresh lime juice
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • Onion Stock
  • 2 tablespoon of olive oil
  • 1 cup of yellow onion, diced
  • 2 cup of chicken stock
  • Assembly
  • Jalapeño-Lime Pesto
  • Onion Stock
  • 1 can of diced tomatoes, drained
  • 1 cup of Parmesan cheese (optional if you prefer avoiding dairy)
  • 2 large zucchinis
  • 4 4oz salmon fillets
  1. Jalapeño-Lime Pesto
  2. Seed and devein jalapeños. Place all the ingredients in a food processor. Puree until smooth.
  3. Onion Stock
  4. Heat the olive oil in a small saucepan over low heat. Add yellow onion and saute for 10 minutes, stirring often. Add chicken stock, bring to a boil, and simmer for 20 minutes. Add the tomatoes and cook for another 10 minutes. Using a hand blender, blend the onion and tomatoes.
  5. Assembly
  6. Heat the Jalapeño-Lime Pesto in a saute pan over low heat. Add onion-stock-tomatoes mixture.
  7. Using a spiralizer, mandoline or my absolute favorite Kuhn Rikon julienne peeler, julienne the zucchini. You can saute them on high heat for a minute (not more) but I personally like them raw.
  8. Grill the salmon for 4 minutes on each side. Divide the zucchini and sauce between four bowls/plates. Top each bowl with grilled salmon (and Parmesan cheese if using).


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