Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir.
2 pound (900g) salmon fillet
2 teaspoons (5ml) salt
2 cups (50g) cilantro leaves
1/2 teaspoon (2.5ml) garlic, finely chopped
1/3 cup (80ml) extra virgin olive oil
1/4 cup (22g) grated Parmesan or other hard cheese
2 tablespoons (20g) pine nuts
1/4 teaspoon (1.25ml) salt
1/4 cup (60ml) fresh lemon juice
1 lemon, cut into four wedges
Place the salmon in a medium-sized pan and add enough cold water to cover the fillet.
Turn the heat to medium-high, add 2 teaspoons salt to the water, and bring to a boil.
Remove the pan from the heat and let stand for 10 minutes, uncovered.
Remove the salmon from the pan, and then carefully remove the skin from the fillet.
Season with salt and pepper, then refrigerate in a covered container for 2 hours.
Place all the remaining ingredients, except for the lemon wedges, in a food processor and process until well blended.
Remove the salmon from refrigerator and divide between two plates.
Top with desired amount of cilantro pesto.
/ Pairing Suggestions
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Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
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Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.