Was delicious! Just added some brown sugar and salt to the pesto to offset the bitterness and turned out amazing!
Salmon with Red Pepper Pesto
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.
Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
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Amount per serving
- Calories: 309
- Fat: 14.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 5.4g
- Protein: 39.3g
- Carbohydrate: 2.4g
- Fiber: 0.6g
- Cholesterol: 107mg
- Iron: 1.8mg
- Sodium: 506mg
- Calcium: 31mg
- 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
- 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.
- 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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