Blackened Salmon with Pistachio Pesto and Salad
Published by Page Street Publishing Co.
Blackened salmon mimics the smoky-earthy char you enjoy from cedar plank salmon, and you can achieve this easy low-carb version in less than 30 minutes. Combined with pistachio pesto to give it a subtle sweetness with a nice kick of fresh herbs, you may think twice before sharing your dinner with anyone else.
- Pistachio Pesto
- 3/4 cup (23 g) arugula
- 1/2 cup (30 g) chopped fresh parsley
- 1/3 cup (41 g) raw pistachios, shelled and unsalted
- 2 tablespoons (30 ml) lemon juice
- 1 clove garlic, minced
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 cup (25 g) freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Blackened Salmon
- 4 (4-ounce) [113-g] salmon fillets, skin-on
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons (30 ml) extra virgin olive oil
- Field green salad, for serving
- Lemon wedges, for serving (optional)
To make the pistachio pesto: In a food processor, pulse the arugula, parsley, pistachios, lemon juice, garlic, oil, Parmesan, salt and pepper until smooth. Scoop out about 1⁄2 cup (120 ml) and reserve it for the salmon. The rest of the pesto can be stored in the fridge for 5 days.
Lay out the salmon on a chopping board. In a small bowl, combine the paprika, garlic powder, salt and pepper. Rub each fillet individually. Heat the oil in a 12-inch (30-cm) skillet over medium-high heat. Once the oil is hot, place the salmon flesh side down in the hot oil and sear for 3 to 4 minutes. Flip the salmon skin side down and sear for 4 to 6 minutes until crispy.
Transfer the salmon to a serving plate and top with pistachio pesto. Serve with a salad and lemon wedges, if using.