Salmon with Red Pepper Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto. Ingredients:
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild alaskan) |
3/4 teaspoon kosher salt, divided |
cooking spray |
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained |
1 tablespoon tomato paste |
1 teaspoon extra-virgin olive oil |
7 whole blanched almonds |
1 garlic clove |
Directions:
1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
3. Sustainable Choice: Look for salmon that's labeled wild Alaskan, and you can be sure that you're getting a sustainable option.
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