Ōra King Salmon w/ Creamy Walnut Pesto
Makes 2 salmon portions, with 1 cup pesto
Prep Time: 15 minutes
Cook Time: 8-10 minutes
2 cups fresh basil leaves, washed and dried
1 cup walnut pieces
1 teaspoon salt
2 ounces fresh Parmigiano Reggiano, thinly sliced (about ½ cup grated parmesan from a canister)
1 teaspoon freshly-cracked black pepper
½ to ¾ cup extra virgin olive oil
2 8.5oz Ora King Salmon Portions, patted dry
Salt and pepper, to taste
Extra Parmigiano Reggiano, to decorate
- In a food processor, process basil, walnut pieces, salt, pepper, and Parmigiano Reggiano. Pulse until well combined. While the processor is on, pour olive oil through the top, drizzling until the pesto comes together and is very creamy. Test for saltiness, and add additional salt as needed.
- Spritz a cast iron skillet or large cooking skillet with olive oil. Heat oil until hot. Add salmon filets, skin down. Sprinkle generously with salt and pepper. Lower heat to medium-high and cook without touching the filets for about 4-5 minutes, or until skin has crisped. With a spatula, flip filets over, being careful to keep skin intact. Cook salmon an additional 3-4 minutes on medium-high heat, or until internal temperature reaches 145 degrees.
- Serve salmon with pesto and thinly-sliced Parmigiano Reggiano.
Always plate crispy-skinned salmon with the skin up with sauces or wet sides underneath or beside the filet so the skin stays crispy.
Streamline this recipe by using purchased pesto, found near the marinara sauces at the supermarket. Add a few tablespoons of heavy cream to make the pesto extra creamy.