Tuesday, March 29, 2011

Seared Salmon with Farfalle and Pistacio-Spring Pea Pesto

The Prosecutor and I went to a living historical farm (no gas or electricity) over the weekend and were inspired by the Spring awakenings that were going on. We saw the Spring lambs that were just born a few days earlier. They were so cute looking and all I could think of is how delicious they will taste in a few weeks on the Easter dinner table. I know a little sick but that is what they are raised. We are having an exceptionally cold Spring this year in Ohio so the Spring produce is still a couple of weeks out. Thinking of Printemps, we wanted something green for our Sunday dinner. 

Seared Salmon with Farfalle and Pistacio-Spring Pea Pesto
Serves 4

Two 8oz. "center cut" salmon filets cut down the center of the filet to yield you four 4oz. squares of salmon 

2c frozen peas
1c. chopped flat leaf parsley
1/2c. roasted salted pistachio nut meats
1/3 Parmesan cheese grated (there are few ingredients in this pesto so buy the good stuff)
3 cloves garlic pealed
2T. water
1/2c. extra virgin olive oil
1t. kosher salt
1/2t. freshly grated pepper
1 box of whole grain farfalle (bow ties) cooked according to the instructions on the back

1. Nuke 1c. of the peas in a heatproof bowl covered for 2 minutes.

2. Add cooked peas, parsley, pistachios, cheese, garlic and water to the bowl of a food processor fitted with a steel blade. Pulse the mixture until an even paste is formed. Turn on the processor and pour in oil in a small stream. Add salt and pepper and mix to combine.

3. When draining the pasta, reserve 1c. of the pasta water. Return pasta to the pan. Mix in pesto and remaining peas. Add enough of the pasta water to thin out the pesto to sauce consistency.

4. Season the salmon with kosher salt 5 minutes before you plan on cooking it. This allow the souluable protiens rise to the surface and these are going to brown and give the fish a delicious crust. Take a 12in. skillet and heat it over medium high heat with 1T. olive until the oil is shimmering, about 3 minutes. Place the fish in the pan with the flesh side down. Let the fish cook for 4 minutes on this side. Resist the temptation to move the fish or shake the pan. As the fish cooks, it will naturally release itself from the pan. After 4 minutes, gently turn the fish over and cook for 2 more minutes. Remove from the pan.

4. Top with salmon and enjoy

Serving size
One 4oz. pice of salmon and 1 1/2c. of the pasta

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