Pine Nut Finalist Number Two

We’re rolling through the best of the best recipes submitted in our Pine Nut Cook-Off this week, and starting Friday, you the readers will crown a pine nut prince or princess.

Lisa kicked it off yesterday with her devilishly rich bacon-wrapped pine nut goodness. Our second finalist is Natalie, who blogs (and puts pine nuts on everything) over at Hot off the Garlic Press. (Great pun name = points in our book).

So…did you know you can include pine nuts in a fish dish? Of course you did! Because pine nuts go with everything! Natalie’s delectable recipe for Herb Grilled Salmon with Seared Heirloom Tomatoes and Toasted Pine Nuts cleverly pairs the big PNs with some grated parm and lemon, to bring out its toasty flavors around a beautiful slab of grilled fish. Full recipe is after the jump.

Herb Grilled Salmon with Seared Heirloom Tomatoes and Toasted Pine Nuts

2 Salmon Steaks
1 Lemon
Tiny handful of fresh herbs, I used Chives, Oregano, and Sage
2 cloves garlic, finely minced or pressed
Small bowl of yellow and red heirloom grape tomatoes
Olive oil
Salt
1/4 c. pine nuts
Parmesan cheese grated over as garnish
Bed of Rocket / Arugula for plating {yes, you do eat it though}, if desired

Place the fish in a shallow bowl for marinating. Finely mince the herbs and 1 clove garlic and place into the bowl with the fish, along with the juice of half of the lemon.

In a separate bowl, marinate the tomatoes in a drizzle of olive oil, dash of salt, and the other clove of finely minced garlic.

When ready, preheat the grill. {take as little or as long as you need for marinating. I took about 15 minutes, so I went and lit the grill right after I put it all together. But if you needed or wanted to put this together in advance, that works too, but just be careful that the lemon juice doesn’t cook your fish!}

When the grill is heated, give the fish a little sprinkle of salt and place onto the grill. After a few minutes carefully flip it. Once you’ve flipped it, add the tomatoes to the grill, being careful not to let them slip between the grates. Allow that all to sear for a few minutes, turning or flipping once or twice.

Meanwhile, in a hot pan, toast the pine nuts, being careful not to burn them {again, as I nearly always do}.

When the fish is ready, plate it all up, give it a little grate of Parmesan, and garnish with the rest of the lemon cut into wedges or rings. Enjoy!