Spicy Baked Wild BC Salmon with Pesto
This spicy, delicious meal can be on the table in less than 20 min, and will be the rockstar of your mid week meals! Serve it with penne pasta or salad, this is going to be a hit every time.
Ingredients for the Salmon and Rub:
1 Side or whole fFilet of Wild BC Salmon – DeBoned
1 tbsp Brown Sugar
½ tsp Cayenne Pepper
½ tsp Smoked Paprika
½ tsp Sea Salt
1 tbsp Hot Sauce
For the Pesto
½ cup Toasted Pine Nuts
1 clove Garlic – Diced
2 tbsp Fresh Lemon Juice
Zest of 1 Lemon
Salt and Pepper
1 cup Fresh Basil
½ cup Fresh Mint Leaves
½ cup Olive Oil
¼ cup Fresh Grated Parmigiano
Let’s begin!
Preheat your oven to 400°F.
Preheat a pan to medium heat on the cook top. Wash and clean your Wild BC Sockeye filet. Place it on a parchment paper lined baking sheet.
Mix the rub ingredients.
Use the hot sauce to coat the flesh, then sprinkle over the rub. Be liberal with it. Place into the oven for 10 min. Remove when time is up!
Add your pine nuts to the pan. Keep an eye on them, they will toast quickly.
Once the pine nuts are browed, remove them from the pan and place them into a food processor or blender, 3-4 pulses on high. Next, add the garlic, lemon juice, and zest. Again, 3-4 pulses. Add the fresh leaves and turn on high until it becomes a paste.
Slowly begin to add the olive oil into the mixer while running on medium speed till it is all in. Turn off, and open up to add the Parmigiano. Give this a few quick stirs and pour into a bowl to use!
Once the salmon is cooked, drizzle the pesto over the salmon and serve hot!
Enjoy!
Recipe supplied by Cory Walby. https://www.saturdaynighttestkitchen.com
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
