Sorrel Pistachio Pesto With Seared Salmon Recipes

RAS AL HANOUT CRUSTED SEARED SALMON

Steps:

• Grind all ingredients in a coffee grinder or with mortar and pestle. Heat 1 tablespoon of oil in a saute pan. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. Reserve remaining spice mixture in airtight jar for several months. Sear over medium high heat for 3 minutes with skin side up, turn and cook and additional 3 minutes, fish should be medium rare.

SORREL DRINK

Steps:

• Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in two quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine to taste. Chill and serve.

PESTO SALMON AND POTATOES

Steps:

• Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
• Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
• After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.

SALMON CRUSTED PISTACHIO PESTO

Steps:

• Spread pesto on top of salmon fillet skin side down.
• roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.