Paleo diet basics

Seared Salmon With Quick Pesto Mayo

FOR THE SALMON:

2 tablespoons (30 ml) oil or cooking fat of choice

2 pounds (907 g) wild-caught salmon fillets, skin on and cut into 4- to 6-ounce portions

Salt and freshly ground black pepper, to taste

FOR THE PESTO MAYO:

½ cup fresh basil leaves

2 tablespoons (30 ml) toasted pine nuts

2 cloves garlic, peeled and crushed

¼ teaspoon salt

2 tablespoons (30 ml) olive oil

1/3 cup (720 ml) Paleo Mayonnaise (see recipe)

1. Heat the oil over medium-high heat in a large skillet that is already hot. Pat the salmon pieces dry with paper towels. Season with salt and pepper. Once the oil is hot, carefully add the salmon pieces to the skillet, skin side down. Press down on them with a spatula when they are first added to the pan to prevent the skin from shrinking too much. Sear the salmon for about 5 minutes, or until the skin is crispy and the fish easily releases from the pan. Carefully flip over and sear the skinless side for 1 to 2 minutes for a medium doneness. Remove to a plate and keep warm.
2. Combine the basil, pine nuts, garlic and salt in a food processor and puree. With the food processor running, slowly add the olive oil and process until smooth.
3. Transfer the pesto to a small bowl and stir in the mayo. Serve alongside the salmon. Optional: garnish with additional toasted pine nuts.

NOTES: If you have your own homemade basil pesto already on hand, you’ve just made this quicker and easier on yourself! If not, no worries. The pesto here is super quick and makes for a tasty condiment that goes beautifully with the salmon. If you prefer a thinner pesto mayo, simply add more olive oil to the mixture to thin it.

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This seared salmon with quick pesto mayo crisps wild-caught fillets skin-side down until the skin crackles, then pairs them with a pesto of basil, toasted pine nuts, and garlic folded into paleo mayo. Rich, herby, and fast - dinner is on the table in about 15 minutes.

Pro Tips

• Pat the salmon dry before seasoning. Dry skin is the entire secret to a crisp sear.
• Press the fillets down with a spatula as they go into the pan so the skin does not shrink and curl.
• Sear about 5 minutes skin-side down until the skin crisps and the fish releases easily, then just 1-2 minutes on the other side for medium doneness.
• Toast the pine nuts before blending the pesto. Those nuts are half the flavor of the sauce.
• Stream the olive oil into the food processor slowly while it runs so the pesto emulsifies, then stir the mayo in by hand.

Frequently Asked Questions

Is seared salmon with pesto mayo paleo?

It is - the mayo is the paleo version made without seed oils, and the pesto is basil, pine nuts, garlic, and olive oil.

Can I make the pesto mayo ahead of time?

Yes - blend it up to 3 days ahead and refrigerate. Stir it smooth before serving, since it thickens when cold.

How do I get crispy salmon skin?

Dry the skin thoroughly and press the fillets down when they hit the hot pan. A five-minute sear skin-side down does the rest.

What if I do not want to eat the skin?

Sear it anyway - the skin protects the flesh and keeps the fillet moist. It can simply be left on the plate.

Recipe Card

Stav Kogan

Seared Salmon With Quick Pesto Mayo

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp oil or cooking fat of choice
• 2 lb wild-caught salmon fillets, skin on and cut into 4- to 6-ounce portions
• ½ cup fresh basil leaves
• 2 tbsp toasted pine nuts
• 2 cloves garlic, peeled and crushed
• ¼ tsp salt
• 2 tbsp olive oil
• 1/3 cup Paleo Mayonnaise (see recipe)

Method

 

1. Heat the oil over medium-high heat in a large skillet that is already hot.
2. Pat the salmon pieces dry with paper towels.
3. Season with salt and pepper.
4. Once the oil is hot, carefully add the salmon pieces to the skillet, skin side down. Press down on them with a spatula when they are first added to the pan to prevent the skin from shrinking too much.
5. Sear the salmon for about 5 minutes, or until the skin is crispy and the fish easily releases from the pan. Carefully flip over and sear the skinless side for 1 to 2 minutes for a medium doneness.
6. Remove to a plate and keep warm.
7. Combine the basil, pine nuts, garlic and salt in a food processor and puree. With the food processor running, slowly add the olive oil and process until smooth.
8. Transfer the pesto to a small bowl and stir in the mayo.
9. Serve alongside the salmon. Optional: garnish with additional toasted pine nuts.

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