SORREL PISTACHIO PESTO WITH SEARED SALMON
This recipe makes a double batch of pesto. Toss the leftovers with a pound of spaghetti for a quick pasta dinner, or use them to top an omelet or fried eggs and toast. The pesto also freezes well, so you can enjoy it months later when sorrel is long out of season.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
- Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
- Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
- Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.
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Cheesen Crackers
[email protected]I'm not a huge fan of pistachios, but I really enjoyed this pesto. The sorrel and lemon balance out the flavor perfectly.
Nakkazi Shamimuh
[email protected]This pesto is a great way to use up leftover herbs. I always have a bunch of parsley and basil in my fridge.
Ramit Gurung
[email protected]I think I used too much sorrel in my pesto. It's a bit too sour for my taste.
Martha Kihenjo
[email protected]This pesto is the perfect topping for my favorite pasta dishes. It's so creamy and delicious.
sgn nails
[email protected]I'm not a fan of pesto, but I really enjoyed this one. It's so flavorful and versatile.
Gwendolyn Welch
[email protected]This pesto is so easy to make! I'm definitely going to be making it again.
Jane Wade
[email protected]This pesto is a bit too expensive for my taste. I think I'll try a more affordable recipe next time.
Eri Esa
[email protected]I love the nutty flavor of the pistachios in this pesto. It's a great change from the traditional basil pesto.
xp7 Zikar
[email protected]This pesto is the perfect addition to my summer salads. It's so refreshing and flavorful.
Nomvula Qwabe
[email protected]I'm not sure what went wrong, but my pesto turned out really oily. I think I'll try a different recipe next time.
LaSonya Salter
[email protected]This pesto is a great way to add some green to your meals. It's also very healthy.
Daniel white
[email protected]I love the combination of sorrel and pistachios in this pesto. It's so unique and delicious.
Elex Di Giovanni
[email protected]This pesto is a bit bland. I think I'll add some more garlic and lemon next time.
Loken Bc
[email protected]I followed the recipe exactly and my pesto turned out great! It's so flavorful and delicious.
Shabnum Yasmeen
[email protected]This pesto is a bit too sour for my taste. I think I'll add a little honey next time.
Masemola Maphalla
[email protected]I'm not a huge fan of sorrel, but I really enjoyed this pesto. The pistachios add a nice nutty flavor.
Shash Banks
[email protected]This pesto is a great way to use up sorrel. I have a lot of it in my garden and I'm always looking for new ways to use it.
Nuvan Praboda
[email protected]This pesto is really easy to make. I had it whipped up in no time. It's also very versatile. I've used it on pasta, chicken, and fish.
Bhima Regmi
[email protected]I love the color of this pesto! It's so vibrant and green. It's also very flavorful. I used it on pasta and it was delicious.
Muhammed Rashid
[email protected]This pesto is amazing! The sorrel and pistachios give it a unique flavor that is perfect for spring. I served it with grilled salmon and it was a hit.