Grilled Salmon With Cilantro-Pecan Pesto

I made almost no changes to this.  The only thing I did differently was I used the broiler rather than a grill and I had skinless salmon,  It was good.  I wasn't totally blown away but it was fresh and different.  With it, we had orzo that I tossed with some leftover mustard butter and cream and a simple salad.


 Grilled Salmon With Cilantro-Pecan Pesto

    1/3 c  pecans,chopped
  2 1/2 c  lightly packed cilantro
    1/3 c  freshly grated Parmigiano-Reggiano cheese
    1/4 c  chicken stock or low-sodium broth
      1 T  sherry vinegar
    1/4 c  extra-virgin olive oil
           Salt and freshly ground pepper
           Four 6- to 7-ounce salmon fillets,with skin
[Note:  .  The nutty, herbal pesto makes salmon, already a red-wine-
friendly fish, even more suited to a fragrant, light-bodied red like
Pinot Noir. Pour one from Oregon's Willamette Valley. Our Pairing
Suggestion  ]
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.
Make Ahead The cilantro pesto can be refrigerated overnight. Bring to
room temperature before serving.