I love to cook, read about cooking, talk about cooking and share recipes, ideas, restaurants and ingredients. Most importantly I love to cook for friends and family and then sit down and enjoy the experience.
Tuesday, November 1, 2011
Pan Seared Salmon with Pumpkin Seed Cilantro Pesto oh yeah!
Salmon with Cilantro Pesto and Pumpkin Seeds and roasted sweet potatoes
Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto my way
~2 1/2teaspoonsteaspoons plus 1/4 cup extra virgin olive oil, divided
1/2cupshelled pumpkin seeds
1/2cup(firmly packed) cilantro leaves and stems
1/4 teaspoon ground coriander
1 smallgarlic clove, cored and chopped in several pieces
1tablespoonfresh lime juice
kosher salt and freshly ground black pepper to taste
2 6 ounce fresh wild King salmon fillets
Heat ~1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
Pulse 6 tablespoons pumpkin seeds, cilantro, coriander, cumin seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water and blend. Season pesto to taste with salt and pepper.
Heat remaining ~1 teaspoon olive oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3–4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds.
Peel 1 sweet potato and slice into thick slices. Toss with extra virgin olive oil, kosher salt and freshly ground black pepper. Spread on cookie sheet and cook in approximately 375 degree oven until brown and crispy outside and soft and creamy inside, about 20 minutes.
This pesto and salmon combo was delicious and the pan searing method was easy. I loved the crispy outside of the salmon. The sweet potatoes were a nice side accompaniment. All in all 2 thumbs up from Mike and I! Enjoy!