Say whaaaaaat?! Pecan pesto…and on fish?! It’s true, it’s true! And it was super fun! We both enjoyed it!!! I am seriously in love with salmon, and am loving discovering new ways to prepare it!!!!
I love that this pesto is hearty enough that it adds a lot of substance to the lightness of the fish…and I love that it has a mild warmness to it as well because of the jalapeno 🙂 I’m going to halve the recipe for you, because…I still have a tupperware full of it in my refrigerator, and my salmon is long gone haha!! But I think you will find this very fun and delicious!!!
So, here’s what you need:
- 1 lemon, for zest and juice
- 1/2 T fresh rosemary
- 1 1/2 oz cold butter (a stick is 4 oz so a little less than half), sliced into Tbs slices
- 1 jalapeno
- 1/2 lb shelled pecans
- Wild salmon fillet
- salt and pepper to taste
- Olive Oil (optional)
- 1-2 T Coconut Oil
And here’s how you do it!! 🙂
- Zest your lemon. Cut your jalapeno into chunks, and deseed and devein if you want less heat. Pull rosemary off stem.
- Heat oven to 300 degrees.
- Lay your pecans out on a cookie sheet in a single layer, and toast for about 20 minutes.
- Put the lemon zest, rosemary, jalapeno, butter, and pecans in a food processor and pulse a few times. Squeeze the juice of half a lemon in…and if you want your pesto to be thinner, add olive oil until it reaches the consistency you desire. Ours was a liiiiiiittle thick. Add salt to taste and process again until blended and the right consistency. Feel free to taste and adjust 🙂
- Rinse your salmon fillets and pat dry. Rub with coconut oil, and salt and pepper.
- Heat a cast iron skillet over medium heat, and toss in your salmon. Saute it until it gets firm to the touch, about 8 minutes total, 4 per side.
- Remove salmon, spread with pesto, serve with some veggies, and devour!
Pictures, yes?! 😀
Get a sexy man to help you with the food processor…he’s getting so good at making pestos!!! Remember the pictures of him making the pesto in the lamb and garlicky pesto recipe??? If you haven’t seen that one, you should go to the archives and look it up…it’s a favorite 🙂 And you may notice that he is almost 30 pounds lighter here than there 🙂