Taste and Savor's Chef Nancy Waldeck shares tasty heart healthy recipes.
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Straight from Chef Nancy:
Grilled Salmon Topped with Artichoke Pesto
- 1 Package Frozen Artichoke Hearts
- 1 Cup Walnuts
- 2 Cloves Garlic, Peeled
- 1/4 Cup Grated Parmesan cheese
- 1/4 Cup Roughly Chopped Fresh Basil, plus more for garnish
- 1/3 to ½ Cup Freshly Squeezed Lemon Juice (to taste)
- ½ Cup EVOO
- Sea Salt and Freshly Cracked Black Pepper to taste
- *Grilled Salmon Filets
- Lemon Wedges
Step One
Drain the artichoke hearts, reserving ½ cup of the oil. Toast the walnuts by spreading them out on a sheet pan and placing them in a 350F oven for 10 minutes. Remove and allow to cool.
Step Two
Add the garlic and nuts to the food processor and pulse until combined. Add the cheese and artichoke to the food processor and pulse. Add the 1/3 cup lemon juice and pulse. With the motor running, drizzle in the reserved oil. Process until smooth. Taste and add salt, pepper and more lemon juice as desired. Top each *Grilled Salmon Filet with a tablespoon of the pesto and garnish with the basil and lemon wedges.
- *Grilled Salmon Fillets
- 4 (5-6 oz) Skinless Salmon Fillets
- Olive Oil
- Sea Salt and Freshly Cracked Black Pepper
Season both sides of the fillets with a light coating of olive oil salt and pepper. Make sure your grill, cast iron skillet (or grill pan) is very clean, is on high and preheated. Place the fillets on the grill and cook the first side for 2-5 minutes, depending on how thick the filet is and how well you like your salmon done. Turn the fillets over and cook, uncovered, for 2-4 minutes. Remove from the grill or pan and let stand a few minutes before serving.
Red Wine with Fish!
Yes – red wine can go beautifully with the salmon full of grill flavors and topped with a rich pesto. You’ll need to choose a wine that's bone dry, with good acidity and light oak like a Pinot Noir from France. Full of good acidity, light cherry flavors and not a hint of sweetness!
