Pan Seared Salmon with Pumpkin Seed Cilantro Pesto

Ever make something and instantly think YESSS, this is definitely going in the rotation? Salmon is one of my go to seafood items and I've pan seared it or baked it a zillion different ways a zillion times for the sake of variety. Today's recipe though is now filed under one of my favorite salmon dishes, simply because of the pumpkin seed-cilantro pesto. This pesto is awesomeness redefined - so simple, so different and so versatile. I'm confident it will be great with roasted vegetables, chicken and pasta. In fact, I was experimenting with a new pasta salad the day after I made this pesto and the pasta needed something so I added a few tablespoons of this pesto and it made all the difference. Win!

Pan Seared Salmon with Pumpkin Seed-Cilantro Pesto
Recipe by Bon Appetit

  • 2 1/2 teaspoons tsp. plus 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup (firmly packed) cilantro leaves and stems
  • 1/2 teaspoon cracked coriander seeds
  • 1/2 garlic clove, coarsely chopped
  • 1 tablespoon (or more) fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce salmon fillets (preferably wild)
  • 1 lime, cut into 4 wedges

Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.

Pulse 6 Tbsp. pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 Tbsp. lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.

Heat remaining 1 tsp. oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3–4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

Serve with baked homemade kale chips and some Alexia potato wedges.

No comments:

Post a Comment