Ingredients
1 lb coho salmon fillet [1 inch thich] - thawed, cut into portions, skin on one side
3 tsp pesto sauce*
2 Tbs pistachi - finely ground
2 Tbs oil - coconut, grapeseed, avacado, or melted butter
Prep: 10 minutes Cook: 12 minutes
This recipe uses a rather thick coho fillet. If your coho is less than 1 inch thick then reduce the cooking time accordingly. The coating should cook for approximately 1/3 of the total cooking time and the fillet should continue to cook with the skin down for the remaining 2/3 cooking time. Cooking time varies by thickness. At high heat temperatures, a good rule for cooking most wild fish is 10 minutes per inch of thickness.
Add the oil to a nonstick or cast iron skillet with a lid then preheat your skillet on med/high heat, uncovered. Meanwhile, spread evenly 1 tsp of pesto on each of three coho fillet portions then press the evenly divided finely ground pistachios on to each fillet atop the pesto. Once the oil begins to smoke just slightly, place the pistachio coated side of the fillet portions down into the hot oiled skillet, turn the heat down to medium, cover and cook for 4 minutes. After 4 minutes, gently flip each fillet portion so as to keep the coating intact on the fillet, and cook each fillet skin side down for an additional 6 minutes covered with the lid. After 6 minutes, remove encrusted fish portions from the hot skillet then allow them to rest for 2 minutes before serving to assure ideal doneness.
Serving Suggestion:
Owing to its full flavor and high [good] fat content, Pistachio and Pesto Crusted Coho is an ideal fish recipe to accompany champagne and finish the meal with a fruit tart for dessert. You can do as much or as little work as you'd like to serve this excellent coho recipe. Simple sides of sauteed greens go as well with it as more complex vegetable recipes like cooked beet salad. What this recipe does not need is a big side of carbs, pasta, cheese or au gratin potatoes. [unless you have a marathon the following morning]. Consider roasting vegetables if its cold outside or creating a shaved fall vegetable salad with cider vinaigrette if you'd like. Blanched vegetables are good too.
1 lb coho salmon fillet [1 inch thich] - thawed, cut into portions, skin on one side
3 tsp pesto sauce*
2 Tbs pistachi - finely ground
2 Tbs oil - coconut, grapeseed, avacado, or melted butter
Prep: 10 minutes Cook: 12 minutes
This recipe uses a rather thick coho fillet. If your coho is less than 1 inch thick then reduce the cooking time accordingly. The coating should cook for approximately 1/3 of the total cooking time and the fillet should continue to cook with the skin down for the remaining 2/3 cooking time. Cooking time varies by thickness. At high heat temperatures, a good rule for cooking most wild fish is 10 minutes per inch of thickness.
Add the oil to a nonstick or cast iron skillet with a lid then preheat your skillet on med/high heat, uncovered. Meanwhile, spread evenly 1 tsp of pesto on each of three coho fillet portions then press the evenly divided finely ground pistachios on to each fillet atop the pesto. Once the oil begins to smoke just slightly, place the pistachio coated side of the fillet portions down into the hot oiled skillet, turn the heat down to medium, cover and cook for 4 minutes. After 4 minutes, gently flip each fillet portion so as to keep the coating intact on the fillet, and cook each fillet skin side down for an additional 6 minutes covered with the lid. After 6 minutes, remove encrusted fish portions from the hot skillet then allow them to rest for 2 minutes before serving to assure ideal doneness.
Serving Suggestion:
Owing to its full flavor and high [good] fat content, Pistachio and Pesto Crusted Coho is an ideal fish recipe to accompany champagne and finish the meal with a fruit tart for dessert. You can do as much or as little work as you'd like to serve this excellent coho recipe. Simple sides of sauteed greens go as well with it as more complex vegetable recipes like cooked beet salad. What this recipe does not need is a big side of carbs, pasta, cheese or au gratin potatoes. [unless you have a marathon the following morning]. Consider roasting vegetables if its cold outside or creating a shaved fall vegetable salad with cider vinaigrette if you'd like. Blanched vegetables are good too.
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