Ali & Marsh's Pesto Coho
Ingredients
2 garlic cloves, minced
¼ cup pine nuts, toasted
1 cup basil leaves
¼ cup parsley leaves
¼ cup cilantro leaves
2 tablespoons tarragon leaves
⅓ - ½ cup olive oil
1 tablespoon lemon juice
½ cup pecorino romano cheese, grated
4 (8 ounce) coho salmon fillets Available in Our Seafood Subscription Box
2 tablespoons olive oil
Salt and pepper, to taste
Directions
FOR THE PESTO
In a food processor (or mortar and pestle), finely grind garlic and pine nuts. Add herbs and pulse until finely chopped. Slowly add ⅓ - ½ cup olive oil until a smooth paste forms. Add lemon juice and fold in grated cheese. Stir to combine. Season with salt and pepper.
FOR THE SALMON
In a large, preferably non-stick, skillet, heat 2 tablespoons olive oil over medium-high heat. Season coho fillets with salt and pepper and place in pan flesh-side down. Cook for 3-4 minutes and turn to cook skin-side for an additional 3-4 minutes until just begins to flake.
FOR THE PLATING
Drizzle pesto over coho fillets and serve.
