The salmon we often make for dinner is wild-caught Alaskan salmon that comes as fillets with the skin on. Wild-caught fish is a healthier choice, as it has less of the toxins that accumulate in farm-raised carnivorous fish. After cooking salmon, we typically remove the skin before enjoying it. But for those who are so inclined, the crispy skin of salmon is deliciously edible and contains more of the healthy fats that we eat salmon for than the flesh of this fish does.

In this recipe, the salmon is grilled until the meat is cooked and the skin is crackling-crisp. It is served on a bed of a wonderfully light and bright pesto that is made with cilantro in place of the usual basil and pecans instead of pine nuts. The salmon can be served (and eaten) either with or without the skin.

Salmon with Cilantro-Pecan Pesto

Salmon with Cilantro-Pecan Pesto (adapted from foodandwine.com) Total Time Required: 30 minutes, Cook Time: 7 minutes, Makes: 4 servings

Ingredients:

• 1/3 cup pecans
• 2-1/2 cups lightly packed cilantro
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chicken stock
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper
• 24 ounces salmon fillets

Directions:

Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.

Toast then chop the pecans.

In the cup of a wand blender or in a food processor, combine the pecans with the cilantro, cheese, stock, and vinegar. Process it to a puree. With the wand blender or machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.

Make the pesto.

Preheat the grill to medium-high and oil the grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until the skin is nicely charred and crisp, about 4 minutes.

Season the fillets.

Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Remove the fillets from the grill.

Grill the salmon.

Spoon the pesto onto plates. The skin can be left on or removed from the fillets. Top the pesto with the fillets, and serve.

Serve the fillets over the pesto, either with . . .

. . . or without the skin.

Crispy skin or not, it’s delicious!  ~Linda

Salmon with Cilantro-Pecan Pesto (adapted from foodandwine.com) Total Time Required: 30 minutes, Cook Time: 7 minutes, Makes: 4 servings

Ingredients:

• 1/3 cup pecans
• 2-1/2 cups lightly packed cilantro
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chicken stock
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper
• 24 ounces salmon fillets

Directions:

Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.

In the cup of a wand blender or in a food processor, combine the pecans with the cilantro, cheese, stock, and vinegar. Process to a puree. With the wand blender or machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.

Preheat the grill to medium-high and oil the grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until the skin is nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Remove the fillets from the grill. Spoon the pesto onto plates. The skin can be left on or removed from the fillets. Top the pesto with the fillets, and serve.