Pan-Fried Salmon with Cilantro Pesto
Cilantro Pesto goes particularly well with salmon, it’s bold flavors balancing salmon’s natural oiliness. For a wonderfully colorful meal, serve with Beet and Red Pepper Salad.
1 pound wild-caught salmon fillets
Freshly ground black pepper
2 Tbsp. olive oil
1/2 cup Cilantro Pesto
Wash salmon and dry it well. Using needle-nosed pliers, remove as many pin-bones from fillet as possible. Skin fish, if necessary, and cut it into 4 even pieces. Season fish on both sides with salt and freshly ground black pepper. Let seasoned fish rest for 30 minutes at room temperature before cooking.
Heat olive oil in heavy frying pan until it’s hot, but not smoking. Turn heat to medium high, and add salmon. Cook for 2-3 minutes, or until pan side of salmon is lightly browned. Turn over and cook for 1 – 3 minutes, or until salmon is done to your taste. The exact cooking time depends on fillets’ thickness; keep in mind salmon tastes better slightly underdone than overdone.
Plate hot salmon fillets and drizzle with Cilantro Pesto. Serve immediately.