Sicilian Pistachio Pesto with Salmon

This one is for Kendyl (to impress the in-laws). It is actually really easy to make (I promise). You will likely memorize it after the second try. The mint may make it a good pick for Christmas Eve (for those dining without small children who will simply say, “Yuck” when they see “fish with green stuff on it).

The Salmon prep is from Napa Valley (I forget the restaurant). The Pesto is adapted from Frankies Spuntino in NYC.

Makes four servings.

Ingredients

For the fish

  • 4 6-ounce Salmon filets (wild, not farmed and never “previously frozen”, the redder the better)
  • 4 Tbsp of Ghee at room temperature (Clarified Butter, regular butter will do but will smoke more so I hope you have an exhaust fan)
  • Kosher Salt and Fresh Ground Pepper to taste

That’s it for the fish…

For the Pesto

  • 1/2 cup of shelled, roasted and salted Pistachios*
  • 1 very large garlic clove, chopped is coarse pieces
  • 4 Tbps of fresh mint leaves (smoosh them into the measuring spoon so you have enough–BTW “smoosh” is a very technical cooking term)
  • 1/3 cup of very extra virgin olive oil (preferably made with Tuscan or Sicilian olives only (here is another commercial for Pasolivo, check out http://delicious.com/haughwout/PasoRobles)
  • 1/4 cup of shredded (not grated) Pecorino cheese (Parmesan will do in a pinch)
  • 1/4 Tsp of Kosher Salt (plus additional to taste)
  • 1/3 Tsp of coarsely-ground Black Pepper (plus additional to taste)

*The Sicilian variation on the pesto is to replace the Pine Nuts with Pistachios. This rules out the Basil. Mint is a refreshing pairing that goes well with the Pistachio. If you cannot get roasted Pistachios, then do it yourself (heat a non-stick skillet over medium, toss the pistachios in and agitate every 10 seconds until you smell them roast. Put aside to cool.)

For the Garnish

  • Two scallions, cut very thin cross-wise

Tools

  • Food mill or food processor (I do not recommend a blender)
  • Two black iron skillets (1 for every two servings)
  • Meat thermometer (we ARE dealing with fish)
  • Mario Batali makes a great set of synthetic pot mittens that have saved my hands a few times with something this hot

Mis en Place

  1. Put out the Salmon and dry off with a paper towel. Lightly season with Kosher Salt and Pepper. Remember to Season the Skin Side with Kosher Salt. This will help prevent sticking to the pan.
  2. Pre-heat your oven to 425F
  3. Put the Pistachios in the food processor, pulse until they are coarsely chopped
  4. Put the black iron skillets on burners and heat at rather high (not the ultra top of the burner, kill organic matter setting but something around 425-475). Wait seven minutes for the pans to fully hear (iron is dense and has low conductivity)

Preparation

  1. While waiting for the pans to heat, add the Mint, Salt (texture will help here) and Pepper to the food processer. Pulse until blended at a nice pesto-like texture (actually more like a Gremolata texture as you do not have oil in it yet)
  2. When the skillet heat, add 2 Tbsp of Ghee to each, let it fully melt and heat to a shimmer.
  3. Drop the Salmon into the skillet flesh side done (two fillets per skillet). The high density of the skillet will prevent it from cooling
  4. Turn off the stove and put the skillets in the oven, set a timer to 3-4 min (depending on how “done” you like your Salmon and how thick it is)
  5. While you are waiting, pour the EVO into the food processor and add the garlic and pulse until blended.
  6. When the timer goes off, remove the skillets from the oven, flip the salmon and return them for 2-3 minutes
  7. Run back to the pesto and add the Pecorino, pulse to mix (be gentle). Taste it with a spoon. Add salt or pepper and pulse again to taste.
  8. At 2 min, check the Salmon temperature. Remove it when it hits 130F in the very center.
  9. Plate the Salmon, put 1/4 of the pesto on each, then garnish with the scallions. The fish will cook to 135F while you are garnishing. (Try not to lick out the rest of the pesto from the food processor in front of the in-laws.)

Now you are done…

I recommend the following accompaniments

  • Salad of Arugula, Pecorino with Lemon and EVO dressing
  • Pair with a strong, non-buttery white (the acid will balance the pesto): Cloudy Bay Chardonnay, Lynmar Quail Hill Chardonnay or Tenuta Rapitala
  • Remember to hyrdate with San Pelligrino

Follow with cardio the next day (lots of calories here ; )

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