Grilled Salmon with Ginger-cilantro pesto on Sautéed Greens (Holland America)

1 cup chopped fresh cilantro

1/3 cup chopped scallions, white and light green parts only, plus 1 extra scallion thinly-sliced (for garnish)

1/3 cup salted roasted macadamia nuts, roughly chopped

1/4 cup chopped peeled fresh ginger

1/4 teaspoon cayenne pepper

7 tablespoons vegetable oil, divided

salt and freshly ground black pepper

4 (6-ounce) salmon steaks or fillets, 1 inch thick

1 1/2 teaspoons minced garlic

2 tablespoons extra virgin olive oil

2 bunches arugula or 3 bunches watercress, coarse stems discarded and the greens rinsed but not spun dry

To make the pesto, combine the cilantro, 1/3 cup scallions, macadamia nuts, ginger, and cayenne in a food processor. Blend until the nuts are finely chopped. While processing, slowly add 6 tablespoons vegetable oil until the mixture is well blended. Season with salt and pepper. (The pesto can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Heat a grill (charcoal, gas, or electric) to medium-high heat. Brush the salmon with the remaining 1 tablespoon vegetable oil and season with salt and pepper. Grill the salmon on an oiled rack until just cooked through, 4 to 5 minutes per side. (Alternatively, you can cook the fish in a large, hot grill pan over moderately high heat or under a preheated broiler until opaque in the center, about 4 minutes per side.)

Meanwhile, in a large skillet sauté the garlic in the olive oil over moderately high heat for 30 seconds, or until it is fragrant. Add the arugula and stir the mixture until it is well combined. Cook, covered, for 2 to 3 minutes or until the greens are just wilted. Season with salt and pepper.

Put the sautéed greens in the center of serving plates. Top with the salmon, pesto, and sliced scallion and serve immediately.