Salmon with Pea & Mint Pesto
I think of this as a light spring or summer weeknight meal, but since peas are the one vegetable I don’t mind using frozen, you can really make this pesto all year round. Spread any leftovers on crostini, stir into pasta, or use with anything as you would a traditional pesto.
Equipment
- Food processor , or blender
Ingrediënten
- Serves 4
- 1½ pounds salmon fillet
- Extra-virgin olive oil
- Kosher salt
- 1½ cups frozen peas
- 1 cup mint leaves
- ½ cup chopped garlic
- ⅓ cup walnuts
- ½ cup finely grated Pecorino Romano
- Flaky sea salt and freshly ground black pepper
Instructies
- Preheat your oven to 225°F and line a baking dish with aluminum foil.
- Brush the salmon with a thin layer of olive oil and set it in the prepared dish, skin-side down.
- Sprinkle the top with a pinch of kosher salt, and bake for 5 minutes.
- Remove the dish from your oven, turn the fish over, and peel off and discard its skin.
- Return the dish to your oven and bake until the salmon is medium-rare, about 10 minutes more.
- Meanwhile, in a food processor or blender, pulse together the peas, mint, garlic, walnuts, and a pinch of salt until a rough paste forms.
- Turn the speed to low and slowly add olive oil until you’ve reached your desired consistency (6 to 8 tablespoons).
- Add the Pecorino and pulse until combined.
- To serve, spread the pea pesto on a serving plate and top with the baked salmon.
- Sprinkle with flaky sea salt and pepper to taste.
--------------------------------------------------------------------------------------------------
