Salmon Fillets With A Pesto Sauce - cooking recipe

Ingredients

4 -6 salmon fillets (This makes enough sauce for 6 servings.)
3/4 cup chopped of fresh mint, packed
3/4 cup freshly grated parmesan cheese
1/2 cup chopped fresh coriander, packed
8 garlic cloves, peeled
3 green onions, sliced
1/2 cup roughly chopped fresh basil
2 teaspoons chili sauce
1/2 cup olive oil, divided use
3 tablespoons lemon juice
1/2 cup white wine, divided use
pepper
1/2 cup whipping cream
1 teaspoon chicken stock
parmesan cheese, grated (extra for topping)

Preparation

In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.
In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.
Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.
While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.
To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.