ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦
The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
I have adapted this recipe from the one in my grilling book. I use previously prepared or purchased pesto instead of the simple pesto prepared in the Salmon recipe. (Also, here we grill the salmon instead of smoking it as the recipe was originally written in the book.) The rich, buttery flavor of the pesto adds a luscious edge to the salmon—in fact people that are not so fond of salmon really like it prepared this way.
Yield: 4 servings
4, 6 ounce salmon filets, skin removed
½ cup or 4 ounces of basil pesto
Crushed caribe chile
1 lime, quarted
1. Preheat the grill to 400 F. While heating, rinse the filets, removing any bones. Pat dry and evenly divide the pesto among them, spreading to a uniform thickness on the top of each.
2. Grill the filets, covered 4 to 6 minutes or until of desired doneness. The salmon will usually be medium rare, which yields a marvelous, moist flavor. If wanted more well done, an option is to grill the first side of each salmon for 4 minutes, turn, spread with the pesto and grill the second side 4 minutes.
3. Serve garnished with a sprinkle of caribe and a wedge of lime.