- 2 tablespoons pine nuts, toasted
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- ½ cup packed fresh basil leaves
- 2 cloves garlic, minced
- 1 small red chile pepper or 1 medium jalapeno, chopped (include seeds if you like it spicy)
- 4 (4-ounce) skinless salmon fillets
- ¼ cup diced red bell pepper
- ¼ cup diced yellow bell pepper
- ¼ cup chopped watercress leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and ground white pepper to taste
- To prepare sauce, place pine nuts, honey, lemon juice, olive oil, basil, garlic, and chile in a blender or food processor. Process until mixture is pureed. Spoon sauce over salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
- Place bell peppers and watercress in a bowl. Toss with vinegar and olive oil. Cover and refrigerate while salmon cooks.
- Oil grill rack and preheat grill to medium-high. Remove salmon from sauce, reserving the sauce. Sprinkle salmon with salt and pepper on both sides. Place salmon on grill rack and grill until opaque throughout, 4-6 minutes on each side. Occasionally brush with reserved sauce.
- Garnish salmon with bell pepper and watercress mixture and serve with brown rice.