Pistachio Crusted Pan Seared Salmon with Mint and Pea Pesto
Recipe provided by Kathy Gold
2 4-6 oz salmon filets, skin removed
1/2 cup pistachio, finely chopped
canola or vegetable oil, as needed
1 cup freshly shelled peas (frozen can be used)
1 bunch mint leaves, torn
1-2 cloves garlic, peeled and crushed
juice of half a lemon
sea salt
freshly cracked black pepper, if desired
Bring 1/2 cup of water to a boil in a small saucepan and tip peas in.
Boil about one minute and drain.
Place a non-stick skillet over medium heat and add about 1 tablespoon oil.
Season fish with salt, and pepper, if using. . Place pistachios in a shallow dish and dredge flesh side of fish, pressing to make sure pistachios adhere. Place fish, flesh side down, into pan and sear for about three minutes, until coating is nicely browned. Carefully turn fish over and continue cooking as desired. Remove salmon from skillet.
In the meantime, place peas, peeled and crushed garlic, lemon juice, and mint leaves in a blender. Puree for a few seconds, and with the blender running, drizzle in enough oil to make a loose paste. Season to taste with salt and pepper.
Place cooked salmon on a plate and drizzle with mint pesto.
Beautiful served over black rice, or as desired
