Place pine nuts, honey, lemon juice, olive oil, basil, garlic and chile in a blender. Process until the mixture is pureed.
Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for a least 4 hours, turning twice.
Preheat grill to medium-high heat and oil rack. Remove the salmon from the marinade. Sprinkle the salmon with salt and pepper on both sides.
Place salmon on grill rack. Grill until opaque throughout, 5 to 6 minutes on each side, brushing occasionally with reserved marinade.
By Raymonde G. from North Bay, Ontario
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