Pan Seared Salmon With A Ginger-scallion-cilantro ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Asian inspired pesto also goes well with almost any type of seafood and meat. Ingredients:
for the salmon |
8 ea., 7-8 oz. salmon filets |
6 tbsp. olive oil |
kosher salt |
fresh cracked pepper |
for the pesto |
3/4 to 1 c. macadamia nut oil |
1 c. loosely packed fresh cilantro leaves (thin stems are ok) |
1/2 c. chopped scallions |
1/2 c. unsalted macadamia nuts |
3 tbsp. fresh ginger, chopped |
1 tbsp. fresh garlic, chopped |
juice of 1 lemon + the zest |
kosher salt to taste |
Directions:
1. 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.
2. 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.
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