Wild Alaska Salmon with Pecan Pesto

Thom Hackett
Servings: 2

Made with all organic foods.  Natural and Organic products are readily available in your supermarket.

Ingredients

3 ounces shelled pecans

3 tablespoons butter, cold

2 fresh jalapenos

˝ small lemon

1 2-inch sprig of rosemary

Olive oil

Celtic sea salt

pepper

Cooking Method

Heat oven to 300° and toast pecans on a cookie sheet until you can smell the aroma of toasted pecans, about 20 minutes. 

• Transfer, to a cool cookie sheet.

Rinse Salmon and pat dry.

1. Butterfly fillets with a sharp knife if desired.

2. Rub salmon with olive oil; salt and pepper both sides.

Heat iron skillet or other heavy skillet over medium heat.

• Sauté fillets until firm to the touch.

Prepare jalapenos by removing the tops and splitting lengthwise. 

1. De-rib and remove the seeds with a sharp knife. 

2. Chop coarsely. 

Cut the cold butter into ˝ tablespoon pats.

Prepare the zest of ˝ small lemon and chop finely.

Chop the rosemary into very fine pieces.

1. Add the butter, chopped jalapenos, pecans rosemary, and lemon zest to a food processor.

2. Process 5-8 seconds and scrap the bowl.

3. Repeat 2-3 times until paste has formed.

4. Do not over process.

Make a bed, the width and length of the salmon, on two plates with the pesto and place a piece of the cooked salmon over each.

Serve with baked potato and green salad.