Grilled Salmon With Sorrel Pesto
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups loosely packed sorrel leaves
- ¼cup chopped Italian parsley
- 1small clove garlic, peeled and coarsely chopped
- 2tablespoons olive oil
- ¼teaspoon kosher salt, plus more to taste
- 4½-inch-thick salmon steaks
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
494 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 42 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill. Bring a large pot of water to a boil. Reserve 4 sorrel leaves and blanch the rest in the water for 5 seconds. Drain and refresh under cold running water. Drain well and place in a mini food processor or a blender with the parsley, garlic, olive oil and salt. Process until smooth, stopping to scrape down the sides of the jar.
- Step 2
Grill the salmon steaks until just cooked through, about 5 minutes per side. Season with salt and pepper to taste. Cut the reserved sorrel leaves across into thin strips. Divide the salmon steaks among 4 plates, top with a dollop of pesto and sprinkle with the sorrel strips. Serve immediately.
Private Notes
Comments
Slathered the pesto on grilled eggplant served with the salmon, which was divine. Leftovers served over grilled lamb and more grilled eggplant. I have tons of sorrel in my garden so this is going into heavy rotation.
Adults and kids loved it. Watch out for tough stems. Absolutely make extra sauce and it is delicious on cod filets too.
One of the best sorrel sauces ever - most are cream based and this has only two tablespoons of olive oil. My only suggestion is to double the recipe. The two of us almost ate the entire thing.
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