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Recipe of Salmon with Pistachio Pesto
Recipe

Salmon with Pistachio Pesto

40 mins
20 mins
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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.

Ingredients

4 portions
  • 4 slices salmon fillet, raw with skin of 180 grs. approximately
  • 100 grams pistachio, 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
  • black pepper, to taste
  • 1 tablespoon basil, crushed
  • 1 tablespoon marjoram, crushed
  • 1 tablespoon thyme, crushed

Preparation

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.

PRESENTATION

Place the sealed salmon with a portion of the potatoes and Swiss chard. Pour the pistachio pesto over the salmon without bathing it completely. To serve.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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