My Cuisinart food processor has been getting a lot of action lately. With it I’ve discovered the splendours of homemade marinades and sauces by wildly pulsing together ginger, garlic and lemon juice with other random ingredients lurking in the recesses of my fridge. Last night I made a zesty, Cuban-inspired mango mojo sauce with grilled tuna flank, by pureeing mango with lemon, orange juice and hot pepper – Muy bueno!
Tonight, I’m searching for inspiration from the sea once more with this dish. It combines some of my favourite ingredients: salmon, maple syrup, pesto and pistachios. The pistachios have been beckoning me from the bottom shelf of my cupboard for a few months and although I originally intended pairing them with halibut, I couldn’t resist the beautiful and fresh salmon fillets that were on sale yesterday. Enjoy!
2 salmon fillets, skin on
3 tbsp store bought pesto
1/4 cup maple syrup
1 tsp fresh ginger, skin peeled
Juice from 1 lemon
1/2 tsp sea salt
Pinch of ground pepper
A few sprigs of fresh parsley or cilantro
1 cup of roughly chopped pistachios, shelled
1. Preheat oven to 375 degrees F.
2. Add all the ingredients except the pistachios to the food processor and pulse together for 5 seconds until well mixed. Place salmon fillets on a sheet of parchment paper and spoon the mixture over top.
3. Chop the pistachios roughly and coat the fillets thickly with the nuts. If you want, drizzle a little extra lemon overtop then bake for 10-12 minutes. Remove from skin by gently gliding a spatula between the skin and the salmon. It should come away easily once cooked.