Salmon with cilantro pesto and Green Beans

Oh man! Such a delicious meal. Jason ranked this as a 9 in his book of my meals.

This recipe is as easy as it is delicious. This recipe serves four. Here is what you need:

4 salmon filets
4tbsp olive oil
1 lemon
2 tsp (sea) salt

 




Pesto:
Leaves from one cilantro bunch
3 cloves of garlic
1/2 cup pine nuts
1/2 cup olive oil
1/4 cup Parmesan cheese
salt and pepper to taste

Making the pesto:

1. Peel away your leaves from your cilantro bunch and rinse well.
2. Strain and add to your food processor with the garlic, 2 tbsp olive oil, and Parmesan cheese. Turn on your processor and blend for a few moments. From time to time, add the remaining olive oil and blend till you get a creamy paste. 
3. Cover your pesto and set aside.

Your salmon:
*I suggest buying your salmon fresh from a meat counter. Ask your butcher if they will remove the pin bones and cut the plank into your size preference.You can also ask your butcher to trim your steaks of fat or any bony uneven edges.

1. Rinse your salmon in very cold water and pat dry
2. Sprinkle the meat side of your steak with salt, pepper, and lemon zest.
3. Heat your frying pan with olive oil and add the salmon, skin down. 
4. Cook salmon until skin is crisp.
5. Turn your heat to a high and flip your steak over, browning the meat sides.
6. Your salmon should be very tender and still pink in the middle.

Your green beans:

1. Add your green beans to a steamer and sprinkle with salt and pepper.
2. Cook till they are cooked but crisp. 
3. Drain the water from your pot and add the green beans back into the pot. Drizzle olive oil over the top and set on a low heat to finish crisping. 

Plating:

1. Make sure your salmon is drained of all extra oil. Set on a drain plate if needed. 
2. Serve skin side down and top with cilantro pesto. 
3. You can either top your salmon with pesto or decorate your plate with pesto and set salmon in the pesto.
4. Place green beans to the side of salmon.

This meal took a total of 20 minutes to cook and prepare. The cilantro was not too spicy but the pine nuts take the credit for that. I suggest adding some lemon zest to the top of your salmon and pesto once plated.
If you have any questions about this recipe or any others, be sure to comment with your questions so I can get back to you.

Hope you enjoy :)
-UC