A crispy skin salmon with a pesto sauce for dipping.
4 6 ounce portions of salmon
2 Tbsp Olive oil
1 cup fresh dill weed, chopped
⅔ cup olive oil
½ cup Chopped walnuts
½ fresh lemon juice
2 cloves garlic
- salt and pepper to taste
Cut salmon filet into 4 6 ounce portions. Lightly salt the salmon on both sides and let sit a couple minutes; this will help you get crispy skin.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is almost smoking.
Season the salmon with pepper, and rub some olive oil on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, about 2 minutes.
For the Pesto: In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lemon
juice, garlic and salt and pepper.
Cover; process, stopping once to scrape side of bowl, until smooth. Adjust amounts according to your taste.
Serve salmon with pesto on the side for dipping