Using a little bit of store bought pesto adds lots of flavour to your food. Here it is combined with mayonnaise to form a decadent but light crust for salmon. To round out your meal serve with basmati or long grain rice and a tossed green salad.
50grm/2oz light mayonnaise
2 tbsp chopped fresh Italian parsley
1 tbsp pesto
Pinch each salt and pepper
4 boneless salmon fillets, skin on
500 grm asparagus spears
2 tsp extra-virgin olive oil
¼ tsp pepper
2 tbsp lemon juice
¼ tsp salt
In small bowl, whisk together mayonnaise, parsley, pesto, pepper and salt. Spread evenly over top of salmon. Place fillets on greased grill over medium-high heat. Close lid and cook for 10 minutes or until fish is firm to the touch.
Grilled Asparagus: Snap tough ends of asparagus off and discard. Toss spears with oil and pepper. Place on greased grill with salmon for 10 minutes or until browned and tender crisp. Remove to plate and drizzle with lemon juice and sprinkle with salt.
Serve salmon with asparagus.
Makes 4 servings.
Fish Options: This mixture is delicious on halibut, marlin, tuna or trout.
The skin left on the fillets is helpful because as it crisps up the fish stays moist and the fish doesn't fall apart.