Information
10 min
20 min
4
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
- 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.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
