Grilled Salmon with Pesto

Ingredients:

• 4 salmon steaks, 1 1/4-inch thick
• 3/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon capers
• 2 tablespoons lemon juice
• 1/4 cup white wine
• 16oz linguini, cooked and drained
• 8 lemon wheels
• 3 tablespoons parsley, chopped
• Pesto Sauce (below)

Instructions:

Grill the salmon for 2 to 4 minutes on each side. In a medium saucepan, heat the oil and garlic over medium heat until the garlic is golden. Add the capers, lemon juice and wine. Over high heat, bring the mixture to a boil and reduce the sauce for 5 minutes. Stir in the pesto sauce. To serve, arrange linguini on a platter, then place the salmon over the pasta. Spoon the sauce over the top. Garnish with lemon wheels and parsley.

Pesto Sauce

Ingredients:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 6 cloves garlic, peeled
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 3 tablespoons unsalted butter, softened
• 1/3 cup parmesan cheese, grated

Instructions:

In a food processor, blend the basil, pine nuts, garlic and salt. With the processor running, pour the oil in a steady stream. Blend in the butter, then stir in the parmesan.