 Ingredients
- 2 Tbsp. pine nuts, toasted
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup packed fresh basil (dried basil can be used)
- 2 garlic cloves, minced
- 1 small red Chile or 1 medium jalapeño chopped (include the seeds if you like it spicy)
- 4 salmon steaks, approx. 4 ounces each
Directions
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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