Grilled Salmon with Pesto Mayo and Toasted Pinenuts

• 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

1. Preheat bbq grill to 400 degrees and oven to 300 degrees.
2. Whisk together mayonnaise and pesto until thoroughly combine.
3. Transfer pine nuts to a rimmed baking sheet and toast at 300 degrees for about 4 minutes, watching carefully to prevent overbrowning.
4. 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.
5. Arrange salmon fillets on top of tray. Squeeze lemon juice over fillets, sprinkle with Kosher salt and top with a pat of butter.
6. Slide cutting board under tray for stability and transfer tray to preheated grill.
7. Close lid, and grill salmon until butter melts, and middles of fillets are no longer shiny and translucent (about 10-12 minutes).
8. Use a table knife to slice into centers of salmon to check for doneness. Do not overcook. Remove from grill.
9. Serve salmon hot off the grill, garnished with pesto mayo, toasted pinenuts, lemon wedges and basil leaves.

Enjoy!