Seared Wild BC Keta Salmon with Macro Kelp Pesto

Recipe collaboration with Aramé

Ingredients:

• 1 lb Wild BC Keta Salmon fillet, skin-on

• 2 tbsp olive oil

• salt and black pepper to taste

• 1 pkg macro kelp leaves

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts

• 1/4 cup grated Parmesan cheese

• zest and juice of 1 lemon

• 1/4 cup grapeseed oil (or avocado oil)

• extra-virgin olive oil

Method:

1. MAKE THE MACRO KELP PESTO

   In a food processor, combine the minced garlic, toasted pine nuts, grated Parmesan cheese, lemon zest, and lemon juice.

   Pulse until the ingredients are finely chopped and well combined. Using a Micro plane. Grate the dried kelp into the pesto (the Kelp can also be turned into a powder using a spice grinder) and add to food processor.

   With the food processor running, drizzle in the grapeseed oil until the pesto reaches your desired consistency.

2. PAN-SEAR THE SALMON

   Season Wild BC Keta Salmon fillet with a little salt and white pepper to taste.

   In a stainless-steel pan, sear the salmon fillet for about 4-5 minutes per side, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F

3. PLATE AND SERVE

   Once the salmon is cooked to perfection, transfer it to a serving platter.

   Spoon the macro kelp pesto over the top of the salmon.

   Enjoy!

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This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.