Salmon sealed with Pistachio Pesto and garnished with potatoes with Provencal alces. My mom was a fan of salmon and pistachios. I decided to make this pesto instead of the traditional Italian pesto for pasta.
4 slices salmon fillet, raw with skin of 180 grs. approximately
100 grams pistachios, without skin and skin
1/2 cups extra virgin olive oil
3 potatoes, Cooked and cut into cubes
1 bunch chard, chopped up
sea salt, to taste
garlic salt, to taste
pepper, to taste
1 tablespoon basil, crushed
1 tablespoon marjoram, crushed
1 tablespoon thyme, crushed
Preparation
40 mins
20 mins
Medium
SALMON In a pan heat 3 tablespoons of the olive oil and seal the salmon starting on the skin until golden brown. Subsequently, seal the other 3 sides leaving the center slightly raw. Reserve.
PESTO In a processor, mix the pistachios, the rest of the olive oil, the herbs, the salt with garlic and the pepper. A homogeneous paste should remain without completely crushing the pistachios. Check seasoning. Reserve.
GARNISH In a pan place a little olive oil. Add the potatoes in cubes with the chard. Season with sea salt, pepper and a little Basil. Reserve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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