Grilled Salmon with Pesto

Makes 4 Servings

The trick to grilling salmon is to buy skin-on salmon. The skin helps hold the fish together and prevents sticking. Remove the cooked salmon when it reaches 145°F/63°C. and let rest for 5 minutes.

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Ingredients

4 Atlantic Jail Island salmon fillets
½ cup (120ml) fresh pesto

Method

Preheat grill to medium heat. Lightly coat the grill rack with oil. Place salmon, skin side down, on the grill rack, cover and cook for 8 minutes. Add pesto to top side, replace cover and cook for an additional 5 minutes. Remove from grill when salmon is cooked or flakes with a fork. Let rest 5 minutes before serving.

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