Lemon-stachio Pesto Crusted Salmon

May 2, 2012 § 2 Comments

With the bright flavor of lemony pistachio pesto and a bold fish one can not go wrong.

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There is no beating the pesto’s crunchy top and soft innards after it’s been roasted onto the flaky salmon filet.

Salmon. The go to fish of the USA: Eat more salmon, eat more fish! You’ve heard it over and over and chances are, you’ve bought some salmon and cooked it – possibly rather unsuccessfully? Salmon is tough, especially if you don’t usually eat fish, because it does taste like fish. Now in my opinion, there is nothing wrong with fish – which I eat often, but if you like pesto (Come on, who doesn’t like pesto?!), this is a good way to tame the bold taste of salmon without squandering it.

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*To roast garlic leave it in the peel and toss it in the oven (with whatever else you’re cooking) until the peel beings to loosen and the garlic is fragrant.

 Pesto, taken literally, actually means anything that has been pounded or crushed, as the word pesto has roots in the Italian word pesta and the English word pestle. With that being said, abandon your typical ideas about pesto and be daring. Pesto originated in Genoa, Italy (when I visited this region I was inspired by their seemingly competitive gardens laced with row upon row on perky basil plants) as a mosaic of  basil, pine nuts and olive oil, yet today there are thousands of hybrids. Here we’ll use some pungent roasted garlic, basil, spinach, pistachios and lemon juice to make a bright pesto, far from overbearing. Give it a shot and don’t hesitate to tweak it to meet the needs of your taste buds.

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Pesto

1 cup fresh Genovese basil leaves,  1 cup organic baby spinach,  1 cup shelled pistachios, salted  3/4 cup pecorino romano, freshly grated,  1/2 cup extra virgin olive oil,  1 large clove garlic*, roasted,   3 Tbsp lemon juice, black pepper to taste

Salmon

Use any species of fresh caught (NOT farmed**) salmon. One person can usually eat a 4-8oz filet. To be safe, make one 6-8oz (about half pound) filet per person. Left overs are delicious topping a salad the next day.

Lemon-stachio Pesto Crusted Salmon

Preheat the oven to 375 degrees Fahrenheit on roast. Cover a baking dish or pan with parchment paper and coat with oil. Put fish in/on the baking dish and refrigerate until ready to use.  Meanwhile, combine basil, spinach, pistachios, and pecorino romano in a food processor. Process until completely mixed. Add olive oil, garlic and lemon juice. Pulse until pistachios are completely ground into the pesto. Pulse in crushed black pepper if desired.

Top the salmon with the pesto and bake for 15 minutes. Cut a filet open to check the middle, it should be opaque and flaky with an internal temperature of 140 degrees. If it is slightly pink, it’s finished. Let the salmon sit (out of the oven) for 2-5 minutes so it can finish cooking. Serve immediately.

**Note: Farmed salmon may help feed the global population, but it’s not the best for anyone. Due to it’s unnatural diet that consists of a conglomeration of grains and soybeans, it’s higher in omega-6 fatty acids, which you are most likely getting in abundance from your daily diet. Stick with wild caught to get the most authentic salmon flavor, an abundance of omega-3 fatty acids and a healthy dose of astaxanthin (With no added color – Yes, farmed salmon does have added color).

Bon appetit.

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§ 2 Responses to Lemon-stachio Pesto Crusted Salmon

  • paul says:

    Looks amazing. And this is from a vegetarian (something like 17 years i think). I’ll say this though, fish is the only thing I’ve ever had a craving for from the meat realm during that time…, probably because of some intuitive draw because of an intense joint problem I have and I guess EFA’s are supposed to be especially good there. Any excuse to get into some great pesto is a good thing too! Good job there Absolute Ambrosia…, between the pictures and the recipe, you got a vegetarian’s mouth to water over fish! Ha.

  • Stephanie Rose says:

    im am absolutely loving the thick layer of pesto sitting on that fish! agh how i wish i lived near the sea here. looking forward to going home for some sea creatures. great recipe girl!

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