Sorrel Pistachio Pesto With Seared Salmon
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Shelled Pistachios1 small
Garlic (clove, peeled)Directions:
1
Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto
2
Remove the salmon from refrigerator to come to room temperature
3
Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough)
4
You should have about 4 packed cups of sorrel leaves
5
Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand
6
Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts
7
With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth
8
Season with about 1 1/4 teaspoons salt
9
Spoon about 2 heaping tablespoons of pesto on the bottom of each plate
10
Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown
11
For best use, keep in the refrigerator up to 3 days
12
Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt
13
Turn up the heat to medium-high and add the remaining 1 tablespoon oil
14
When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil
15
Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release
16
Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total
17
Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes
18
Remove from the pan and place the salmon skin-side up on each plate and serve