Grilled Salmon with Pesto Crust

Lightly oil a baking dish or roasting tin large enough to accommodate the fish. Place salmon in tin skin side down. Squeeze juice of one lemon and pour white wine over fish. Marinate 15 minutes.

Preheat grill.

Coat the top side of the fish with thick layer of pesto. It should cover the entire surface of the fish.

Place fish under the grill in the middle rack (not too close to the heat source). Grill for 8 to 10 minutes or until fish flakes and flesh is opaque. Pesto should have formed a browned crust.

Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the platter if serving at the table.