I have had this salmon recipe over at Mateo’s house and each time I have it I ask for the recipe and then forget what I was told until the next time. I recently asked for the recipe, yet again, and swore that I would make it before I forgot – but I didn’t. Thinking about it – I decided that I was making it more difficult than it needed to be and that even if they way I was going to make it wasn’t how they made it – it would still be delicious! I think because it is so decadent and elegant that I think the recipe should be more than what it is.
Pistachio, Pesto Salmon
2 salmon fillets
3/4 cup pistachio nuts (shelled, salted or unsalted – your preference)
2 large garlic cloves, peeled
1/4 pine nuts (may try toasting them next time)
2 cups firmly packed basil leaves
1/2 tsp salt
Fresh ground black pepper
1/3 cup olive oil (or less)
1. First you want to make the pesto: Combine the garlic and pine nuts in a food processor or blender and pulse until coarsely chopped.
2. Add the basil, salt and pepper and process until a paste forms.
3. With the machine running, slowly add the olive oil. I had trouble with this, which I have never had before. I ended up taking the mixture out of the food processor and adding the oil by hand. I only ended up using about 1/8 of a cup and it was fine. Set aside.
4. Shell the pistachios. Measure about 3/4 cup and place into a plastic storage bag.
5. Using a rolling pin, crush the pistachio nuts.
6. Place the salmon fillets in a baking dish.
7. Spread pesto over each fillet and then cover with pistachios.
8. Bake at 375 for 15 – 20 minutes, depending on size of fillets. Done when fish flakes with a fork.
I served with thin roasted potatoes. I loved this recipe, Stella did not – we had to scrape the pesto off. The leftover was delicious cold!