Grilled Chile Pesto Seasoned Salmon

Salmon Ingredients: 

• 4 salmon fillets, 3 ounces each, boneless, skin removed ( Chilean filets preferred)
• 2 tablespoons of Green Olive Company Spicy Calaibran Pesto Infused Olive Oil
• 1 teaspoon Tajin powder (Mexican blend of chiles, lime and sea salt)

Fennel Salad Ingredients: 

• 6 ounces of carrots, peeled and thinly sliced
• 6 ounces of fennel, shaved thin into long strands
• 6 ounces of cucumber, thinly sliced
• 6 ounces of red pepper, thinly sliced
• 2 tablespoons red onion, finely chooped
• 1-1/2 tablespoon chopped walnuts
• 2 tablespoons Green Olive Company Lemon Fused Olive Oil
• 2 tablespoons Green Olive Company Blenheim Apricat White Balsamic Vinegar 

Cilantro Lime Glaze Ingredients: 

• 1 lime, juiced
• 1/2 teaspoon cilantro (chopped and rinsed)
• 2 tablespoons Green Olive Company Lemon Fused Olive Oil
• 1 teaspoon salt

Instructions:

 Directions

1. Coat the salmon filets with Green Olive Company Spicy Calabrian Pesto Infused Olive oil and ruj with Tajin powder. Allow to marinate for 1 to 2 hours.

2. Meanwhile, combine all fennel salad ingredients. Toss, cover, and chill in the refrigerator.

3. Preheat your grill to 375 F. Place the salmon on the grill for 6-8 minutes and close the lid. Flip the salmon and cook another few minutes until it is just cooked through. Salmon is typically done when it reaches an internal temperature of 140 F.

4. Remove from the grill and let the salmon rest for a few minutes before serving. Top with cilantro lime glaze if desired.