Last night I cooked up a recipe from the Maker's Diet. It was a pretty big venture for me because I NEVER cook fish and it was quite complicated. In the end the pesto (which took the most time) was not our favorite part. However the wild alaskan salmon and the vegetables were delicious. Even the baby loved it! I am glad I tried something new. I eat so much chicken, it was time for a change. Here is the recipe I went off of...
Ingredients:
4 Wild Alaskan salmon fillets (about 1.25-1.5 lb.)
1/3 lb. shelled pecans
3 oz. butter, cold
2-3 fresh jalapenos
1 small lemon or orange
13 inch sprig of rosemary
Olive oil
Celtic sea salt
Pepper
Heat oven to 300 degrees and toast pecans on a cookie sheet until you can smell the aroma of toasted pecans, about 20-30 minutes. Transfer to a cool cookie sheet. Rinse Salmon and pat dry. Butterfly fillets with a sharp knife if desired. Rub salmon with olive oil; salt and pepper both sides. Heat iron skillet or other heavy skillet over medium heat. Saute' fillets unitl firm to the touch.
Prepare jalapenos by removing the tops and splitting lengthwise. de-rib and remove the seeds with a sharp knife. Chop coarsely. Cut the cold butter into 1/2 Tbsp. pats. prepare the zest of 1/2 small lemon and chop finely. Chop the rosemary into very fine pieces. Add butter, chopped jalapenos, pecans, rosemary, and lemon zest to a food processor. Process for 5-8 seconds and scrape the bowl. Repeat 2-3 times until a paste has formed. Do not over process. Spread the pesto over the cooked salmon. Serves 4.
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