Wild Caught Alaskan Salmon with {vegan} Mustard Green Pesto

Carly Dunnuck, @carlyskitchn

July 4, 2018

Introduction

Today I decided to celebrate. To celebrate the fresh flavors of summer, a fridge full of local ingredients, the exciting newness ahead and our beautiful past; three years in a deeply loving relationship, joy. Last Sunday evening Becca treated me to a slow, briney, and boozy meal in Lexington, KY. Below is my thanks, my love letter to her.

Vegan Pesto Ingredients

  • 2 packed cups mustard greens, arugula or basil
  • 3T walnuts
  • 3 cloves garlics
  • 2T lemon juice
  • 2T nutritional yeast
  • 3T cold pressed olive oil
  • 4T veggie broth, bone broth, or water
  • Sea salt + fresh cracked pepper to taste

Salmon Ingredients

  • 2 8oz filets of wild caught salmon or trout
  • 2T ghee (preferably homemade)
  • A pinch of saffron (~5 threads/filet, optional)
  • 6 sprigs of thyme
  • Pinch of sea salt, fresh cracked pepper
  • 1 lemon, thinly sliced, seeds removed

Directions

  • Preheat the oven to 425.
  • In a food processor pulse greens, walnuts, nutritional yeast, garlic, salt and pepper into a paste. Scrape sides of bowl and put the lid back on.
  • Add olive oil in a slow and steady stream while processor is on low. Scrape the sides of the bowl again. Gradually add in the broth or water until desired texture.
  • Place salmon fillets in a ceramic dish or atop a sheet pan. Spread ghee, sprinkle thyme, saffron, salt and fresh cracked pepper over top. Arrange lemons around the fish, make it look pretty.
  • Place the salmon in the oven and bake until flesh is opaque, nearly cooked through, 12-15 minutes.
  • Squeeze baked lemon on top of fish.
  • Suggested: serve salmon atop a bed of crisp lettuce with a generous dollop of pesto or aside roasted or grilled veggies. You cannot to wrong with this delicious, and versatile, protein.
  • Enjoy, bebe’s!

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