Pan-Seared Salmon with Lemon Cilantro Pesto

Name: Pan-Seared Salmon with Lemon Cilantro Pesto
Cuisine: American
Ingredients: 3 cups fresh cilantro; ½ cup fresh mint; 1 cup toasted almonds; ½ cup grated pecorino cheese; Zest and juice of 4 lemons; ¾ cup olive oil; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 1 tablespoon curry powder; 1 teaspoon chili powder; 2 teaspoons kosher salt; ½ tablespoon flour; 16 tablespoons (2 sticks) unsalted butter, melted; Four 6-ounce salmon fillets, skin and bones removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

This recipe from Jon Gilman, Taste Caterers, New York, is characteristic of their spirited menus.

Ingredients

Pesto

3 cups fresh cilantro
½ cup fresh mint
1 cup

Americas
United States
Fish course
Pescatarian
New York

Method

Prepare the pesto: In a food processor with a steel blade, blend all the ingredients except the oil, salt, and pepper, until fine. Drizzle in the olive oil and season with salt and pepper. Set pesto aside.

Preheat the oven to 400 degrees F. Heat a cast iron skillet on the stove