Grilled Salmon with Green Pea and Mint Pesto
By Recipe developed for Sur La Table’s Cooking Classes
Grilled Salmon with Green Pea and Mint Pesto
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.