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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Recipe Summary

prep:
35 mins
cook:
8 mins
additional:
2 hrs
total:
2 hrs 43 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

638 calories; protein 41.3g 83% DV; carbohydrates 10.9g 4% DV; fat 48.2g 74% DV; cholesterol 110.6mg 37% DV; sodium 153.6mg 6% DV. Full Nutrition
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