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Frank's® RedHot®



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Servings: 12


  • 6 cups Cilantro leaves, stems removed, loosely packed
  • 4 each Garlic cloves
  • 3/4 cup Toasted pine nuts
  • 3/4 cup Olive oil
  • 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tsp. Lime juice
  • 1/8 tsp. Cumin
  • 2 tbsp. Grated Parmesan cheese
  • to taste Salt
  • as needed Oil
  • 12 each Skinless salmon fillets, 5 oz.


  • 2. For each serving, lightly oil 1 salmon fillet, season with salt and grill to desired doneness. Top fillet with 2 tbsp. cilantro pesto.
  • 1. To make the cilantro pesto, combine cilantro, garlic, and pine nuts in a blender or food processor and pulse until finely chopped. With machine running, add olive oil in a small steady stream. Stir in RedHot sauce, lime juice, cumin, and Parmesan cheese and salt to taste. Refrigerate until needed.