CLOSE
Leave a comment

 

African couple fixing healthy meal in modern kitchen

Source: Inti St Clair / Getty

At La Biznaga , Fernando López Velarde creates untraditional dishes that nod to local flavors. Here, for instance, he grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro-a staple of Mexican cuisine – in place of the usual basil.

Ingredients

Directions

  • 1. Light a grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
  • 2. In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.
  • 3. Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

article courtesy of KitchenDaily.com

Also On Praise Cleveland:
The Top Men Of Gospel [PHOTOS]
BET Celebration of Gospel 2014 - Show
23 photos
comments – add yours
×