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.
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
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
How to Make It
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.
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.
Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
Simple, flavorful, fast. Worthy of a special occasion primarily because of its tasty simplicity - would allow for plenty of time to focus on entertaining rather than cooking. I'll be keeping this one in my rotating file of weeknight meals.
This pesto was amazing and couldn't get enough of it. I did follow the advice of another reviewer and added the extra EVOO and chicken stock. I ended up making more to use the extra pesto for turkey sandwiches loaded with turkey bacon, avocado, lettuce, tomato, and provolone on a ciabatta bun.