Sprightly flavors of mint pesto combine with luscious slow-roasted salmon for a superb main course.
For the Salmon, low and slow is the way to go on this recipe. The natural fats in the salmon (the ones that are good for you!) melt nice and slow into the flesh. If you cook it too hot, all the good stuff melts right into the pan and never penetrates the fish. It is summer, take it easy! Use Wild Salmon in season now. The flavor and health benefits are incomparable.
Lower the heat on the oven and let the salmon roast nice and slow. The flavor and texture will be luscious and decadent. The sprightly flavors of the pesto will complement the salmon and you will look like a star. Serve the fish hot or cold. Pass the additional sauce.
- Cook Time
- Prep Time
For the Pesto
- ¼ cup grated fresh ginger
- ¼ cup rice wine vinegar
- 1 tablespoon Dijon style mustard
- Dash hot sauce (optional)
- ¼ cup roasted cashews*
- 1 egg yolk
- 1 teaspoon sugar
- 2 cloves garlic
- 1 cup mint leaves
- ½ cup cilantro
- 1 cup canola oil
- 1 teaspoon sesame oil
- Salt and pepper
For the Salmon
- 4 (6 ounce) wild salmon fillets, skinned and deboned
- ¾ cup mint pesto with additional to pass at the table
- Salt and pepper
For the Pesto:
- Puree the ginger, vinegar, mustard, hot sauce, cashews, egg yolk, sugar, mint, and cilantro in a blender until the mixture resembles a thick paste.
- With the motor running, drizzle the canola oil and sesame oil into the mixture until the ingredients form a loose mayonnaise.
- Season with salt and pepper.
For the Salmon:
- Preheat oven to 250°F.
- Line a sheet pan with parchment paper. Season the salmon with salt and pepper on both sides. Place the salmon, presentation side up (the non-skin side of the de-skinned salmon- it is the prettier side). Generously dollop the sauce on top of the filets.
- Roast the salmon for 30 minutes until the salmon feels firm when gently squeezed on the sides.
- Serve the salmon hot or cold.
*To roast the cashews. Place the cashews in a dry pan over medium heat. Stir occasionally until the cashews turn medium brown. Do not over roast or they will be bitter.