I’m actually not a big fish person and tend to avoid eating it when I can but since a fair amount of my friends are vegetarians, my good friend Ean and I decided it would be a good entree for a dinner party. And with some original flavors we could even make it enticing to people like me (get poultry or die tryin’ types). One of my favorite herbs is cilantro and since I’ve made fresh pesto for salmon in the past, I decided to try something different and make my own cilantro pesto. It was a completely original recipe and actually ended up tasting even better than I had hoped, the flavors meshed beautifully with salmon.
What You’ll Need for the Cilantro Pesto:
- 1 bunch fresh cilantro
- 4 garlic cloves, minced
- 1 lime (for lime juice)
- 1/4 cup grated parmesan cheese
- 1/2 cup olive oil
- 6 tablespoons pine nuts
1.) Finely chop the cilantro and garlic cloves and combine into a bowl
2.) Place pine nuts in a food processor (or if you’re like me and left your food processor at your parents’ home, place pine nuts in a ziplock bag and mash them with the reverse side of a large wooden spoon until you get a smooth texture) until smooth
3.) Combine cilantro, garlic, pine nuts, lime juice, parmesan, and olive oil in a bowl and stir until consistent
What You’ll Need for the Salmon:
- 2 teaspoons extra-virgin olive oil
- 4 (6-ounce) salmon fillets, skin on
- Salt and pepper
1.) Heat a large non-stick pan over high with olive oil.
2.) Season (and seriously don’t be afraid to over season with salmon, it needs all the help it can get, in my opinion…) salmon with salt and pepper.
3.) Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Cook for 7 minutes or until browned and cooked about three quarters of the way through.
4.) Turn fillets and cook 3 minutes or until just barely pink in the center
5.) Plate your masterpiece with the pesto on the top and some on the side
6.) Comment and tell me how it tasted!