Submitted by: Isabel De Los Rios
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 4
(Jordan S. Rubin, The Maker’s Diet)
4 salmon
5 oz. pecans
1 tbsp. fresh rosemary
3 oz. butter
2 jalapeno pepper
1 tbsp. lemon zest
1 tbsp. extra virgin olive oil
sea salt & black pepper to taste
Preheat oven to 300°F. Toast pecans on a cookie sheet about 20–30 minutes, or until they release their aroma. Set aside to cool. Strip rosemary sprigs from stems, mince, and set aside. Rinse 4- (1-1/4-1-1/2 lb total) salmon and pat dry. Butterfly fillets with a sharp knife, if desired. Rub salmon with olive oil; season with salt and pepper. Heat heavy skillet over medium heat. Pan-fry fillets until firm to the touch. Seed and coarsely chop the jalapeno and zest 1/2 a small lemon (approximately 1 tablespoon). Place the toasted pecans, rosemary, butter, jalapeños, and lemon zest in a food processor. Process for 5–8 seconds, scrape the bowl, and repeat two or three times until a paste (pesto) forms. Do not overprocess. Spread the pesto over the cooked salmon, and serve immediately.
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