Salmon Fillet with Prosciutto & Pistachio Pesto

Prep Time: 75 Minutes

Cook Time: 15 Minutes

Ready In: 90 Minutes

Servings: 4

Ingredients:

1/2 cup(s) pistachio nuts shelled

1/2 cup(s) italian parsley washed and dried

2 tablespoon(s) fresh sorrel

3/4 cup(s) extra virgin olive oil

1 teaspoon(s) candied lemon peel

2 tablespoon(s) asiago cheese grated

4 6 oz salmon fillet

3 slice(s) parma prosciutto paper thin

4 tablespoon(s) pomace or canola oil

sea salt to taste

cayenne pepper to taste

Directions:

1. Toss pistachio nuts in oil and oven toast at 400F for 12 minutes
2. For the pesto place the pistachio nuts and the next 5 ingredients in a food processor, pulse puree for 30 seconds, season to taste with salt & pepper and pulse for an additional 10 seconds. Pesto can be made up to three days in advance.
3. Place a large piece of parchment paper on the work surface of choice; place a slice of Prosciutto down lengthwise. Season salmon fillets with salt & pepper; evenly coat the top of the salmon fillet with one tablespoon of the pesto.
4. Place pesto coated salmon on top of the Prosciutto in a perpendicular fashion and wrap the Prosciutto around the salmon; repeat this process for the remaining three pieces; refrigerate for 1-2 hours.
5. Place pomace/canola oil in non-stick pan over high heat; place the salmon fillets two at a time in the pan; reduce heat, lightly brown (approximately 3 minutes)
6. Turn fillets over and place in the oven for 6-10 minutes until salmon is cooked to the desired internal temperature. Garnish with preserved lemon slices and candied lemon zest.

By RecipeOfHealth.com