Salmon with Basil Pesto

It’s salmon season—which means blogs and food writers and even your next-door neighbor, all have their take on what makes a great recipe for grilling (or baking, poaching, broiling) salmon. I can just hear people swapping ideas they found on Pinterest or in a food-centered magazine. But, as I’ve said before, no recipe is ever needed when cooking a great piece of fish—especially fresh salmon. However, being that I am purist when it comes to most seafood, I am a sucker for a few particular addons, one being homemade pesto. A dollop (or five) atop grilled salmon, or stirred into an accompanied pasta dish, asparagus or fresh cucumbers, lends a distinctive flavor … one that quite possibly might require the licking of one’s plate when finished. Or at the very least, using a crusty piece of bread to soak up the remaining pesto. But hey, if you want to lick, you go right ahead—I’m not here to judge ; )

640px-BasilkumPestoHomemade Pesto
2 cups of fresh basil, no stems
2-4 garlic clove
½ cup toasted pine nuts; note, pine nuts are expensive and there are people who substitute walnuts, but I wouldn’t suggest it. Pine nuts have a distinctive flavor and they’re necessary for a good pesto.
¾ cup parmesan
½ cup extra virgin olive oil
A pinch of salt

Place all ingredients into a food processor and pulse. Takes all of 20 seconds and bam, you’re done. Enjoy! NOTE, if you are toasting your own pine nuts, they only take about 2-3 minutes. Don’t walk away from the oven. I have burned more than my fair share of pine nuts. Oh, and yes, the photo shows a motor but hey, I’m telling you the food processor is waayyyyyy easier ; ) PHOTO CREDIT: Flusel 

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Tomorrow on the blog … a guide to purchasing and cooking shellfish

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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