This will be the showstopper at your next cookout! This dish is beautiful, colorful and of course, delicious. It looks gourmet but is easy to prepare.
Simply spread the pesto over your salmon and sprinkle with raw cashews. The nuts will toast themselves during the cooking process, adding a nice crunch to the dish. Serve your prepared salmon on a platter and allow your guests to serve themselves.
To cook this filet on the grill, I use a fish griller, which helps keep the integrity of the shape of your fish and prevents liquids from dripping into your grill. Make sure your griller is made of ceramic, stone or cast iron (no aluminum!) I recommend the Emile Henry Flame Fish Stone. This product is made of clay, providing an even cooking process. If you don’t want to grill, you can also bake this fish in the oven at 350° for 30 minutes.
1 (approx. 2 ½ lb.) salmon filet (deboned)
1 cup extra green pesto
½ c raw cashews, chopped
1 t salt
Cut lemon and parsley for garnish
Heat your grill on medium heat. Prepare a fish griller with olive oil or cooking spray. Place filet on griller, skin side down. Smear the salmon with ½ cup of pesto mixture and cover completely. Sprinkle cashews and salt evenly over pesto covered filet. Place griller on heated grill and close cover. Cook for 6-8 minutes. Remove griller from grill and allow fish to cool slightly. Carefully use spatulas to place filet on a serving platter or leave it in the fish griller like I do! Garnish with cut lemon and parsley. Serve with remainder of pesto mixture in a small serving bowl for your guests to add to their dish if they so choose. Serves 6.