Grilled Salmon with lemon verbena pesto

August 29, 2014
0 Ratings
  • Serves 4
Author Notes

had an abundance of lemon verbena so decided to make a pesto —lorna

What You'll Need
  • For the salmon
  • 1 pound Fresh Alaskan wild salmon (stomach area)
  • Sumac
  • Omnivore salt
  • olive oil
  • For the lemon verbena pesto
  • 1 cup fresh lemon verbena, washed and dried
  • 1/2 cup olive oil
  • 3 tablespoons grated Pecorino
  • 1 clove fresh garlic
  • 1/2 cup toasted and skinned hazlenuts
  • Pinch salt & pepper to taste
  1. For the salmon
  2. Pat dry your salmon and sprinkle with Onmivore salt on all sides (leaving skin on one side).
  3. Sprinkle loosely with Sumac until all sides are covered too.
  4. Brush a bit of olive oil over entire fish.
  5. Cook over flat grill or on BBQ until skin is crispy and to desired doneness. I like mine medium rare. Cooked on a baking steel you can get the crispy skin and cool interior.
  6. Serve with lemon verbena pesto/sauce. Recipe below.
  1. For the lemon verbena pesto
  2. Put all ingredients in a blender or food processor. (I used a Vitamix and made it very smooth but not runny).
  3. Pulse all ingredients until desired consistency adding olive oil if necessary until you have something between a sauce and a paste.
  4. Drag a dollop of the sauce on the plate and place the cooked fish on top. Spoon a bit of the sauce on top of the fish and sprinkle with 1/2 teaspoon of crushed hazelnuts. Serve while hot.

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