Wild Salmon With Pistachio Pesto
1 filet of wild sockeye salmon
Fresh ground pepper
Spinach Pistachio Pesto, recipe to follow
Pre-heat oven on broil
Place salmon filet on a parchment lined baking sheet
Squeeze lemon over top of fish
Sprinkle with garlic powder
Fresh ground Pepper to taste
Place fish on the middle rack in oven under the broiler.
Broil fish for 10 minutes.
Remove from oven and let sit. Salmon should be flaky and moist not dry.
Serve topped with pesto.
Spinach Pistachio Pesto
1 bunch spinach, leaves washed or 2C packed baby spinach
1 C Basil leaves
3 whole cloves
1/2 C pistachios
1/4 C pecorino Romano
1/2 tsp Celtic sea salt
1/3-1/2 C cold pressed unrefined organic olive oil
Place spinach, basil and garlic in food processor. Pulse until its all finely chopped.
Add nuts, cheese and salt, pulse again.
With blade running, slowly add olive oil until desired consistency.
Great condiment served with fish, meat, chicken, over or mixed into rice with veggies, on burgers or sandwiches, AND of course over tomatoes!!! SO many uses!
Let your imagination run wild!
Served here with Emperors black rice and roasted asparagus. Great served room temperature. YUM!