Salmon With Green Pea Pesto

When I’m stressed or anxious about something, normally work, cooking helps calm my nerves, even if it’s just for an hour. It allows me to put aside worry and focus on following a methodical recipe. There’s little downtime for my mind to wander – and I get to look forward to a delicious payoff at the end!

This Salmon with Green Pea Pesto helped me survive one of my work-related freak-outs. I have a lot of important projects ahead, so I wanted to make something healthy to fuel my brain and my soul. I love pesto, and since it’s spring I switched up my regular recipe by adding sweet green peas as the base. If I had kids, I would seriously be one of the most hated moms on the block because I’m always looking for ways to sneak more vegetables into my meals. (My husband already gives me side eye when I make brownies. Him: Is there zucchini or spinach in this?)

I’m not hiding anything with this one, there are definitely peas, but also basil, garlic, parmesan and everything else that makes pesto… pesto!

INGREDIENTS
FOR THE PESTO
1 10 oz bag of frozen sweet green peas (thawed)
1 cup fresh basil leaves
1/2 cup fresh mint leaves
3-4 cloves garlic
1/4 cup pine nuts (I used walnuts)
1/4 cup parmesan cheese (freshly grated)
1/2 lemon squeezed
1/4 cup Extra-Virgin Olive Oil

FOR THE SALMON
1 pound of salmon
1/2 sweet onion, sliced round
1/2 lemon, sliced round
2 cups fish stock (or chicken)
1 cup dry wine (I used chardonnay)
2 sprigs of fresh rosemary
salt/pepper

PREP
FOR THE PESTO
1. Add peas, basil, mint, garlic and walnuts to a food processor.
2. Pulse until ingredients start to combine. Scrape down the edges.
3. Add lemon and cheese to the food processor and cover. Continue to pulse while drizzling olive oil into the mixture. You may have to scrape down the sides again.

FOR THE SALMON
1. Salt and pepper fish. In a deep pan, bring stock and wine to a slow boil.
2. Add onion, lemon and rosemary sprigs to the pan and reduce heat. Let simmer for 5-10 minutes to combine flavors.
3. Add salmon to the pan and cover. Allow fish to cook for 5 minutes until it’s just pink evenly across the top. (Do not overcook)
4. Remove fish from pan and plate. Top fish with pesto and serve.

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