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Slow Roasted Salmon with Mint Pesto

Slow Roasted Salmon with Mint Pesto

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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Servings

4 Servings

Ingredients

  • 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
  • 4 6 ounce wild salmon fillets, skinned and deboned
  • ¾  cup mint pesto with additional to pass at the table
  • Salt and pepper

Instructions

  • 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.

Tips

  • *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.