From His New Kitchen, Chef Sean Presents
Artichoke–Pecan Pesto Crusted Salmon
- 6 ounce skinned and boned salmon filet
- 2 ounces vegetable oil
- Salt and pepper
- Sauté pan with a non-plastic handled sauté pan
- Preheated oven at 400 degrees
In a hot medium sauté pan, sear the salmon in vegetable oil on the nicer looking side of salmon first. After a good golden sear is on the fish, flip the filet and spread 2 or 3 ounces of the pesto on the top of the fish and put the pan in hot oven. It should take about 5 to 10 minutes to cook through, if white cooked protein starts coming out of the sides of the fish it is done and pull it directly.
Serve over whatever starch you like, a chilled cous cous salad would be great, maybe something with capers, olives, red onion, grilled fennel, smoked tomato, saffron, and sea beans? Or maybe fresh cooked angel hair pasta tossed with sautéed baby spinach and rendered bacon? Good ol’ roasted garlic mashed potatoes would even be pretty dang good.
The Artichoke Pecan Pesto recipe follows. You will be making more than you need, but it’s really good on crackers or flat bread or some such thing
Artichoke Pecan Pesto
- 1 ounce basil, washed and chopped
- ½ small can artichoke hearts, drained
- ½ cup toasted pecans, cooled
- 1 garlic clove, chopped
- ½ cup grated parmesan cheese
- 1 lemons juice
- Pinch salt/pepper
- 1 cup olive oil
Place all the ingredients in the food processor and pulse the blade. Then whip it up until it’s the consistency you like. Smooth or chunky, it’s up to you.