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Grilled Salmon Steaks with Spicy Chile Pesto

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"Really easy, delicious recipe I found in a barbeque cookbook I had years ago. The cookbook is lost, but here's the recipe."
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Ingredients

2 h 43 m servings 638 cals
Original recipe yields 4 servings

Directions

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  1. Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap; refrigerate until well marinated, about 2 hours.
  2. Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates; spoon pesto on top.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 638 calories; 48.2 g fat; 10.9 g carbohydrates; 41.3 g protein; 111 mg cholesterol; 154 mg sodium. Full nutrition

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