TCL’s Fish Guy Josh Nelson of Almanac Fish stopped by with a tasty Salmon with Dill Pesto recipe.
- 6 to 8 ounce portions of your favorite salmon
- 1 ounce dill pesto
- 1 tsp za’atar (a condiment spice found throughout the Mediterranean, usually, but not always, a mix of dried thyme, oregano, marjoram, and sesame seeds. Ingredients can vary regionally).
- Tsp canola oil, salt & pepper to taste.
- Dill pesto: fresh dill, pumpkin seeds, garlic, lemon, olive oil; blended in food processor.
- Heat sauté pan on medium – high heat, add canola oil.
- Place salmon portions in pan with the skin facing up. Lightly salt the skin.
- You are looking to create a nice sear. Gently shake the pan, the salmon will release from the pan when it is ready to flip, but be mindful of not burning the fish, simply turn the heat down slightly if needed. Generally, about 3 to 4 minutes per side.
- Flip the salmon on to its skin side. If you haven’t turned down the heat yet, do so, slightly.
- Your fishmonger has taken the time to remove the scales from the skin. The skin is super healthy, full of those Omega 3 oils you are told you need. And when that skin gets nice and crispy, it is delicious.
- After 3 to 4 minutes remove the salmon using a spatula, and place on a plate. Longer time with slightly lower heat will help you attain that special crispy skin
- Drizzle the dill pesto over the salmon. Sprinkle za’atar seasoning.