Grilled Salmon with Cilantro-Pecan Pesto
At La Biznaga, Fernando López Velarde creates untraditional dishes that nod to local flavors. Here, for instance, he grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro—a staple of Mexican cuisine—in place of the usual basil. More Salmon Recipes
The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.
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.