Seared Coho with Mixed Herb Pesto

Ali & Marsh's Pesto Coho

Seared Coho with Mixed Herb Pesto

Serves: 4 | Difficulty:

In August 2014, Chef Ali Banks, the mastermind of our recipes, held a cooking class with Marsh Skeele, our Vice President and captain of the F/V Loon, at the Sitka Seafood Festival. Their session was held in partnership with the Alaska Marine Conservation Council, who's finding innovative ways to connect with communities and consumers about the issues most important to supporting sustainable fisheries and working waterfronts. Here's the dish they prepared for the event! 

Ingredients:

2 garlic cloves, minced
¼ cup pine nuts, toasted
1 cup basil leaves
¼ cup parsley leaves
¼ cup cilantro leaves
2 tablespoons tarragon leaves
⅓ - ½ cup olive oil
1 tablespoon lemon juice
½ cup pecorino romano cheese, grated

4, 8 ounce coho fillets
2 tablespoons olive oil
salt and pepper, to taste

For the pesto: 

In a food processor (or mortar and pestle), finely grind garlic and pine nuts. Add herbs and pulse until finely chopped. Slowly add ⅓ - ½ cup olive oil until a smooth paste forms. Add lemon juice and fold in grated cheese. Stir to combine. Season with salt and pepper.

For the salmon:

In a large, preferably non-stick, skillet, heat 2 tablespoons olive oil over medium-high heat. Season coho fillets with salt and pepper and place in pan flesh-side down. Cook for 3-4 minutes and turn to cook skin-side for an additional 3-4 minutes until just begins to flake.

For the plating:

Drizzle pesto over coho fillets and serve.

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