Author Notes
had an abundance of lemon verbena so decided to make a pesto —lorna
Ingredients
- For the salmon
-
1 pound
Fresh Alaskan wild salmon (stomach area)
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Sumac
-
Omnivore salt
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olive oil
- For the lemon verbena pesto
-
1 cup
fresh lemon verbena, washed and dried
-
1/2 cup
olive oil
-
3 tablespoons
grated Pecorino
-
1
clove fresh garlic
-
1/2 cup
toasted and skinned hazlenuts
-
Pinch
salt & pepper to taste
Directions
- For the salmon
-
Pat dry your salmon and sprinkle with Onmivore salt on all sides (leaving skin on one side).
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Sprinkle loosely with Sumac until all sides are covered too.
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Brush a bit of olive oil over entire fish.
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Cook over flat grill or on BBQ until skin is crispy and to desired doneness. I like mine medium rare. Cooked on a baking steel you can get the crispy skin and cool interior.
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Serve with lemon verbena pesto/sauce. Recipe below.
- For the lemon verbena pesto
-
Put all ingredients in a blender or food processor. (I used a Vitamix and made it very smooth but not runny).
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Pulse all ingredients until desired consistency adding olive oil if necessary until you have something between a sauce and a paste.
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Drag a dollop of the sauce on the plate and place the cooked fish on top. Spoon a bit of the sauce on top of the fish and sprinkle with 1/2 teaspoon of crushed hazelnuts. Serve while hot.
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