Salmon Steaks with Hot Pesto & Tomatoes

Prep & Cook Time: 50 mins
Serves: 4
Pairs with: 2010 Carneros Chardonnay

• 4 salmon steaks, 6-8 oz each
• 2 tbsp B.R. Cohn 15 Year Balsamic Vinegar
• 2 tsp soy sauce
• 12 oz baby plum tomatoes, halved
• Extra basil leaves, to garnish

Put salmon steaks in a shallow non-metal dish. Combine balsamic vinegar and soy sauce, mix well and pour over steaks. Turn steaks to coat. Cover dish and let marinate in the refrigerator for 30 mins. Make Pesto. Remove salmon steaks from the marinade and cook on a hot grill or under a preheated broiler in a foil-lined broiler pan for 3-4 minutes on each side or until done, brushing with the marinade once on each side. Remove from heat and keep warm. Put the pesto in a sauce pan and heat gently until warm and melted. Carefully stir in tomatoes. Serve the salmon steaks on warm plates with the pesto tomato sauce spooned over the top, then garnish with extra basil leaves.

Pesto

• 2-3 garlic cloves, peeled
• 1/2 cup pine nuts
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 cups fresh basil leaves (no stalks)
• 2/3 cup B.R. Cohn California Extra Virgin Olive Oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add basil leaves, salt and pepper. With processor running, slowly pour the olive oil into the bowl through the feed tube and process until pesto is thoroughly pureed. Add the Parmesan and puree for one minute longer.