St. Patty's Day Salmon with Kale-Basil Pesto
A simple and elegant salmon recipe for St. Patty's day, a Sunday brunch or a super salad.
Servings: 4
Equipment
- Food processor
Ingredients
For Salmon
- 4 Wild-caught Alaskan Salmon fillets
- Salt & Fresh Ground Pepper to taste
- 1 tbsp Butter
- 1 tsp Olive oil
For Pesto
- 2 cups Fresh Basil
- 2 cups Kale
- Juice of 1 lemon
- 1/3 cup Pine nuts
- 1/4 cup Olive Oil
Instructions
To Prepare Salmon
- Rinse and pat salmon dry with a paper towel
- Salt and pepper top of salmon fillet
- Set salmon aside and make pesto
To make Pesto
- Add basil, kale, pine nuts and lemon to food processor, pulse a few times
- Add 3 tbsp of olive oil and puree pesto. Add more oil until you reach desired consistency
To Cook Salmon
- Heat stainless steel pan on medium-high heat
- Melt butter and add oil
- When butter bubbles a bit, place salmon fillets skin side down in the pan and cook for 2 minutes
- Flip salmon over and cook for another 3 minutes or until salmon is done (top is slightly brown, a little whiteness appears at the sides from the fat, and it gives back a little resistance - but not too much- when pressed with a wooden spoon)
- Once salmon is cooked, plate it and top with pesto. Voila!
Notes
By Thyroid Loving Care. Adapted from Primal Palate
