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Grilled Salmon with Ginger-Cilantro Pesto on Sautéed Watercress

Author: Holland America Line
Description: Serve with basmati rice. — Yield: 4 servings

Ingredients:

1 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 cup salted roasted macadamia nuts
1/4 cup chopped peeled fresh ginger
1/4 teaspoon cayenne pepper
7 tablespoons vegetable oil
Salt and freshly ground black pepper to taste
4 6-ounce pieces salmon fillet
1 large garlic clove, minced
2 tablespoons olive oil
3 bunches of watercress, coarse stems discarded and the watercress rinsed but not spun dry

Recipe Properties:

1. Combine first 5 ingredients in food processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

2. Prepare grill.

3. Brush salmon with remaining 1 tablespoon vegetable oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.

4. Meanwhile, in a large heavy skillet sauté the garlic in the olive oil over moderately high heat for 30 seconds, or until it is fragrant. Add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.

5. To serve, put sautéed watercress in the center of 4 plates. Top with the salmon and spoon pesto around. Serve basmati rice alongside.