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Grilled Salmon with Green Pea and Mint Pesto

Serves: Makes 4 servings

Ingredients:

  • Pea and mint pesto:
  • 10 ounces fresh shelled peas, blanched, or 1 (10-ounce) package, frozen peas, thawed
  • ½ cup pine nuts, toasted
  • ½ cup loosely packed fresh mint leaves, plus more for garnish
  • 2 garlic cloves
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh lemon juice, plus more as needed
  • Sea salt and freshly ground black pepper
  • 8 to 10 dried shiitake mushroom caps

  • 4 (4-5 ounces each) salmon fillets, skinned and pin bones removed
  • Vegetable oil, for brushing grates


Procedures:

If fresh peas aren’t available, use a good quality bag of frozen peas that have been thawed. To save any leftover pesto, press a sheet of plastic wrap directly on top of the pesto, cover, and refrigerate for up to 2 days. It’s great when tossed with hot spaghetti.

To prepare pesto: To the bowl of a food processor fitted with a metal blade, add peas, pine nuts, mint, and garlic; pulse to a rough chop. With the machine running, add olive oil in a steady steam and process to a smooth paste. Stop motor and add cheese and lemon juice, stirring by hand to combine. Taste and adjust seasoning with salt, pepper, and lemon juice. Set aside.

To prepare salmon: To a spice grinder or a clean coffee grinder, add dried mushrooms, in batches, and process to a very fine powder. Transfer mushroom powder to a shallow dish. Pat salmon fillets dry with paper towels, season with salt and pepper, and dredge in mushroom powder, pressing firmly to adhere.

Preheat a gas grill or heat a large grill pan over medium heat. Brush grill grates or grill pan lightly with oil. Place salmon fillets, presentation side down, and grill for 3 to 4 minutes. Using a fish spatula, carefully flip the filets and grill to medium, anther 2 to 3 minutes. Remove from grill and transfer to 4 individual serving plates.

To serve: Garnish salmon with a generous dollop of pea pesto and a few small mint leaves. Serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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