« Recipe: Roasted Salmon Rosettes with Pistachio-Mint Pesto »

Roasted Salmon Rosettes with Pastachio-Mint Pesto

 Adapted from A Stack of Dishes

Yield: 8 "rosettes"

Ingredients

2 lbs salmon fillet, center cut, skin removed

1 bunch flat leaf parsley, leaves and stems, coarsely chopped

4 Tbsp coarsely chopped fresh mint

1 clove of garlic, finely minced

1/2 c shelled, unsalted pistachios, coarsely chopped

1 lemon, zested and juiced

1/2 c extra-virgin olive oil

 salt and pepper

Instructions 

Preheat oven to 350F

Place salmon fillet in the freezer for approximately 10 minutes to firm up. (This will facilitate the slicing process.)

With a thin bladed knife, cut the salmon fillet (length-wise) into 1/4 inch slices. 

Starting at one end of the salmon strip, fold it into a tight round to make the inner bud. * Wrap 2 more strips of salmon around the center to form the petals. The salmon is very malleable when thinly sliced, so the stips should stay in place; if you get a stubborn piece, insert a toothpick to secure the end.

Place the fish in an oiled baking dish, and drizzle with a little olive oil. Season with salt and pepper to taste.

Roast for 12 minutes

To make the Pesto:

Combine the parsley, mint, and pistachios in a medium sized bowl.

Add the garlic, lemon zest, lemon juice and olive oil to the mixture; stir to combine. Season with salt and pepper to taste.

The pesto can be made up to 24 hours in advance, and stored in the refrigerator. Bring to room temperature before serving. 

Notes:

*Short and/or uneven pieces can be used to form the inner "bud". Save the more uniform pieces for the "petals".