Make the Pesto:
In a food processor, mince the garlic. Add the arugula and hazelnuts and process until it is a fine paste.
Add the Meyer lemon zest and juice and combine.
With motor running, slowly add the olive oil.
Add the grated cheese and mix briefly. Set aside.
(This will be more than you need for the salmon. See below for other ideas.)
Remove the salmon from the refrigerator about 1/2 hour before you are going to cook it.
Season with salt and pepper.
Spread about 2 tablespoons of the pesto on both sides of the salmon. Make sure it is well coated.
Allow to rest at room temperature for 30 minutes.
Prepare a gas or charcoal BBQ. When medium hot, place the salmon on the grill and cook for about 8 minutes.You will want to cook the salmon most of the way on the first side before flipping. That way it won't stick to the grill.
Flip the salmon with a large spatula and continue cooking until done through but not dried out.
Serve with rice and a big green salad or sauteed greens.
Other ideas for the pesto:
1. Toss a few tablespoons into some sauteed vegetables. Asparagus is nice in the Spring. Cauliflower and any summer squashes work well.
2. Mix 2 tablespoons with 1 cup yoghurt for an easy dip or side sauce.
3. Toss into some scrambled eggs or add to an omelet.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines