For the fish:
2 1/2 pounds salmon fillet, skinned and pin bones removed
1/4 to 1/3 cup freshly squeezed lime juice
2 teaspoons lime zest
3 cloves garlic, minced
2 tablespoons fresh cilantro, finely chopped
2-3 tablespoons Smoky Chipotle Adobo
1/8 cup olive oil
For the Pesto:
1 or 2 poblanos, fire-roasted, peeled, and seeded
6-8 cloves garlic, peeled
1 cup green pumpkinseeds, pan roasted until most of hte seeds have popped and the edges are slightly browned, then cooled
1 bunch cilantro, washed and the last 2 inches of the root end removed
1 1/2 tespoons salt
juice of 1/2 a lime (1 tablespoon)
2-3 tablespoons cool water (or as needed to make a smooth puree)
1/4 cup olive oil
Cut the salmon into serving-sized portions (6 ounces each). Preheat the grill to medium-high.
Combine lime juice, zest, garlic, and cilantro in a bowl and set aside for 10-15 minutes. Brush or drizzle the fish with the lime mixture to completely coat. Let sit for 5 minutes to absorb the flavor and slightly dry.
Sprinkle the salmon with the dry rub and let sit 5-10 minutes more. Brush the surface of the fish with olive oil to evenly coat.
Make the pesto. Combine all pesto ingredients, except olive oil, in a food processor or blender and process until smooth (with a blender more water will be needed). Taste for salt and chile heat, adjusting as needed. Blend in the oil. Set aside.
Cook fish on the grill until done but still moist and not overcooked (the time will depend on the thickness of the fillet). Serve warm with pesto on top.
Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.