Serves: 4
Total Calories: 151

FOR THE PESTO:
1 cup loosely packed fresh basil
1 small clove garlic, crushed
1 tablespoon pine nuts
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

4 bone-in salmon steaks, 8 to 10 ounces each and about 1 inch thick

TO MAKE THE PESTO: Place the basil leaves, garlic, pine nuts, salt, and pepper on a cutting board and chop very finely, or put the ingredients in a mortar and grind with a pestle. Transfer to a bowl and stir in the olive oil. Add the cheese and blend. Divide the pesto in half and place in separate bowls.

Make the salmon disks (see REFERANCE & APPENDIX, _Making Salmon Roll-Ups: Advanced Technique). Brush both sides of the disks with one half of the pesto. Reserve the rest to use as a sauce. Grill the disks over Indirect High heat until the flesh is firm to the touch, 10 to 12 minutes. Transfer to a cutting board. Carefully remove the toothpicks or cotton string from each disk, then remove the skin. Serve warm with the reserved pesto.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 151
Calories from Fat: 143

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