Pan Seared Salmon with a Ginger-Scallion-Cilantro Pesto
From ironchef 17 years ago
- 15 minutes to make
- Serves 8
This Asian inspired pesto also goes well with almost any type of seafood and meat.
Ingredients
- For the salmon: shopping list
- 8 ea., 7-8 oz. salmon filets shopping list
- 6 Tbsp. olive oil shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
- For the Pesto: shopping list
- 3/4 to 1 c. macadamia nut oil shopping list
- 1 c. loosely packed fresh cilantro leaves (thin stems are ok) shopping list
- 1/2 c. chopped scallions shopping list
- 1/2 c. Unsalted macadamia nuts shopping list
- 3 Tbsp. fresh ginger, chopped shopping list
- 1 Tbsp. fresh garlic, chopped shopping list
- juice of 1 lemon + the zest shopping list
- kosher salt to taste shopping list
How to make it
- In a food processor or blender, combine all of the ingredients for the pesto and blend until you get a medium-thick pesto consistency. Add more oil as needed. Season to taste with kosher salt and reserve.
- Heat 3 Tbsp. of oil in two large saute pans until lightly smoking. Season both sides of the salmon with kosher salt and pepper, carefully lay the salmon into the pans, skins side down. Cook the salmon until about medium doneness, about 3-4 minutes per side. Serve with the pesto drizzled on top and around the salmon.
The Rating
Reviewed by 10 people-
This dish is wonderful. I love it
psy333che
in Long Branch loved it
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I tried this last night and the pesto was wonderful! I used wild salmon and the colour contrast was great. I didn't have macadamia oil so I used Avocado Oil. Thanks for sharing this!
painter
in Bernardsville loved it
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Freakin' delicious! Thank you!
offblueposercow
in Chicago loved it
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