Smoked Salmon with Pesto Sauce

Directions

1. Prep Salmon by cutting filet into 4 in wide pieces.  Pat dry, rub with olive oil, and season with Brocmar BBQ Remy’s Competition Rub.  Place on smoker/grill at 225°F and smoke until internal temp of salmon reaches 105°F.  While salmon is smoking, prep a cast iron pan with 1 Tbs Butter, and get pan hot.  Pull salmon and sear meat side down in pan for 1 minute, then flip to skin side down, and spoon butter over salmon until salmon reaches an internal temp of 120°F or cooked thru but still moist and flaky.  Pull and let rest for 10 minutes.

2. Combine basil leaves, pine nuts, and garlic in a food processor and process until finely minced.  While processing, slowly incorporate the olive oil until mixture is smooth.  Add cheese and process to combine.
3. Plate Salmon and spoon over pesto mixture.  Serve with wild rice.  Enjoy!