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
Procedure
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.