Grilled Salmon with Pesto Mayo and Toasted Pinenuts
Sharing my favorite fool-proof way to grill salmon on a foil tray to perfection and serve it up with super simple satisfying pesto mayo and toasted pinenuts for a lean protein light and healthy summer supper to love.
Ingredients
- 1 cup Best Foods real mayonnaise
- 2 tablespoons Rana Basil Pesto
- 7 ounces pine nuts
- salmon fillets (I prefer the 5 ounce portions you can buy at the seafood counter since they are all about the same size)
- butter pats (1 tablespoon pat for each fillet)
- two fresh lemons
- fresh basil leaves, for garnish
Instructions
- Preheat bbq grill to 400 degrees and oven to 300 degrees.
- Whisk together mayonnaise and pesto until thoroughly combine.
- Transfer pine nuts to a rimmed baking sheet and toast at 300 degrees for about 4 minutes, watching carefully to prevent overbrowning.
- Stack three sheets of foil on top of each other and fold edges in to make a tray. Bend sides up, so your tray has four sides to catch melted butter.
- Arrange salmon fillets on top of tray. Squeeze lemon juice over fillets, sprinkle with Kosher salt and top with a pat of butter.
- Slide cutting board under tray for stability and transfer tray to preheated grill.
- Close lid, and grill salmon until butter melts, and middles of fillets are no longer shiny and translucent (about 10-12 minutes).
- Use a table knife to slice into centers of salmon to check for doneness. Do not overcook. Remove from grill.
- Serve salmon hot off the grill, garnished with pesto mayo, toasted pinenuts, lemon wedges and basil leaves.
Enjoy!