Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir.
- 2 pound (900g) salmon fillet
- 2 teaspoons (5ml) salt
- 2 cups (50g) cilantro leaves
- 1/2 teaspoon (2.5ml) garlic, finely chopped
- 1/3 cup (80ml) extra virgin olive oil
- 1/4 cup (22g) grated Parmesan or other hard cheese
- 2 tablespoons (20g) pine nuts
- 1/4 teaspoon (1.25ml) salt
- 1/4 cup (60ml) fresh lemon juice
- 1 lemon, cut into four wedges
- Place the salmon in a medium-sized pan and add enough cold water to cover the fillet.
- Turn the heat to medium-high, add 2 teaspoons salt to the water, and bring to a boil.
- Remove the pan from the heat and let stand for 10 minutes, uncovered.
- Remove the salmon from the pan, and then carefully remove the skin from the fillet.
- Season with salt and pepper, then refrigerate in a covered container for 2 hours.
- Place all the remaining ingredients, except for the lemon wedges, in a food processor and process until well blended.
- Remove the salmon from refrigerator and divide between two plates.
- Top with desired amount of cilantro pesto.