So much fun showing host Christine how to make the perfect salmon and top it with an easy artichoke pesto. We’ve all heard that salmon is heart healthy – full of Omega 3s! But veggies like artichokes are too! Artichokes are a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.
Grilled Salmon Topped with Artichoke Pesto
- 1 Package Frozen Artichoke Hearts
- 1 Cup Walnuts
- 2 Cloves Garlic, Peeled
- 1/4 Cup Grated Parmesan cheese
- 1/4 Cup Roughly Chopped Fresh Basil, plus more for garnish
- 1/3 to ½ Cup Freshly Squeezed Lemon Juice (to taste)
- ½ Cup EVOO
- Sea Salt and Freshly Cracked Black Pepper to taste
- *Grilled Salmon Filets
- Lemon Wedges
Defrost the artichokes by placing the bag in a bowl and covering with cold water. Toast the walnuts by spreading them out on a sheet pan and placing them in a 350F oven for 10 minutes. Remove and allow to cool.
Add the garlic and nuts to the food processor and pulse until combined. Add the cheese and artichoke to the food processor and pulse. Add the 1/3 cup lemon juice and pulse. With the motor running, drizzle in the reserved oil. Process until smooth. Taste and add salt, pepper and more lemon juice as desired. Top each *Grilled Salmon Filet with a tablespoon of the pesto and garnish with the basil and lemon wedges.
*Grilled Salmon Filets
- 4 (5-6 oz) Skinless Salmon Filets
- Olive Oil
- Sea Salt and Freshly Cracked Black Pepper
Season both sides of the filets with a light coating of olive oil salt and pepper. Make sure your grill, cast iron skillet (or grill pan) is very clean, is on high and preheated. Place the filets on the grill, grill pan or cast iron skillet and cook the first side for 2-5 minutes, depending on how thick the filet is and how well you like your salmon done. Turn the filets over and cook, uncovered, for 2-4 minutes. Remove from the grill or pan and let stand a few minutes before serving.
Red Wine with Fish!
Yes – red wine can go beautifully with the salmon full of grill flavors and topped with a rich pesto.You’ll need to choose a wine that’s bone dry, with good acidity and no or light oak like a Pinot Noir from France. Full of good acidity, light cherry flavors and not a hint of sweetness!