Pan-fried salmon with spicy honey-basil sauce
Description
The dish is prepared without unnecessary complications. Blend pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chili in a blender until smooth. Brush the sauce onto the salmon. Cover and refrigerate overnight, or for at least 4 hours. Mix sweet peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon of olive oil. Cover and refrigerate while the salmon is marinating. Grease the grill grate and preheat the grill to medium-high heat. Remove the salmon from the marinade, reserving the sauce. Season the salmon with salt and pepper on both sides. Place on the grill and cook for 4 to 6 minutes per side, basting occasionally with the reserved sauce. Serve the salmon with the pepper and watercress mixture. The dish is ready to be served.