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Recipe Name: Salmon with Leeks and Watercress Pesto
| Ingredients: |
Pesto:
1/2 cup sunflower seeds
4 cups watercress, heavy stems removed (from 2 large bunches), washed and
dried
6 tablespoons extra virgin olive oil
3/4 teaspoon salt
Black pepper
2 garlic cloves
2 tablespoons fresh lemon juice
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Fish:
1/2 cup sunflower seeds
1 tablespoon extra virgin olive oil
3 cups chopped leeks, white and light green part only
1 1/2 pound piece salmon fillet, skinned
Salt and black pepper
1 bunches fresh watercress, heavy stems removed, leave torn off
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How to Prepare: |
1. Preheat oven to 450-degrees.
2. Make the pesto: Dry toast the sunflower seeds in a heavy-bottomed
skillet until golden, about 3 minutes. Remove from the heat and add to a
bowl of a food processor.
3. Add the watercress, the olive oil, salt, a sprinkling of black pepper,
the garlic and the lemon juice to the seeds. Process until smooth, scraping
the sides down as necessary. Store refrigerated and covered for up to 4
days.
4. Make the fish: Dry toast the sunflower seeds in a heavy-bottomed
skillet until golden, about 3 minutes. Remove from the heat and add to a
food processor and pulse just to coarsely chop. Place the sunflower seeds on
a small plate.
5. Warm oil in a medium skillet. Add the leeks and sauté over medium heat
until softened, about 5 minutes. Transfer to a baking dish (8 by 11 is
ideal) and spread to make a bed. Cut the salmon into six 1-inch pieces (they
should be about 1 inch wide) and butterfly to and open out to make a long
piece. Spread with pesto and roll into a pinwheel shape. Dredge the salmon
on both sides in the sunflowers seeds. Place the medallions on the leeks.
6. Bake for 12 minutes, until light pink in the middle. Serve the
medallions with the leeks on the bed of watercress leaves.
© Myra Kornfeld "Roots of Irish Cuisine"
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