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Ingredients

4 (8 ounce) skinless salmon steaks, boned and halved kitchen twine 2 tablespoons sunflower seed oil 2 limes, zested and juiced, divided salt and freshly ground black pepper to taste 6 fresh mild chile peppers, seeded 5 tablespoons olive oil 2 tablespoons sunflower seeds 2 cloves garlic

Nutrition Info

638.2 calories carbohydrate: 10.9 g cholesterol: 110.6 mg fat: 48.2 g fiber: 2.4 g protein: 41.3 g saturatedFat: 7.6 g servingSize: - sodium: 153.6 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap, refrigerate until well marinated, about 2 hours.
Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates, spoon pesto on top.

4 servings

Really easy, delicious recipe I found in a barbeque cookbook I had years ago. The cookbook is lost, but here's the recipe.