Salmon with Lemon Pesto Butter

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Salmon with Lemon Pesto Butter

Salmon with Lemon Pesto Butter
1 whole salmon fillet (about 3 lb.)
1 tbsp. McCormick Pesto Seasoning
1 tsp. salt
1/2 tsp. coarse black pepper
1 large Reynolds Foil Hot Bag
1/2 cup butter
3 lemons
1 onion peeled, sliced and separated into rings
1/2 cup white wine
1/4 cup fresh basil snipped
Prep time: 10 minutes
Cook time: 15 minutes

Rinse fish and pat dry. Sprinkle surface with pesto seasoning, salt and pepper. Carefully slide fish into foil bag. Cut butter into 16 pieces and lay over the top. Slice 2 lemons and place with onions on top of fish; pour wine into bag. Fold edge twice to seal and cook on a grill over medium heat for about 15 minutes or until internal temperature of fish reaches 150°F. (Cook for 7 to 8 minutes per inch of fish thickness.) Carefully open bag and test fish for doneness. Remove from bag and transfer to a platter, discarding lemons. Pour any juices over the top and sprinkle with basil. Cut remaining lemon into wedges and place around fish.

Makes 12 servings.
Nutritional Information:
240 calories, 23 g protein, 15 g total fat (5 g sat.), 3 g carbohydrate, <1 g fiber, 1 g sugar, 80 mg cholesterol, 300 mg sodium, 6 points


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