Recipe: Kona Seared Salmon with Pistachio-Dill Pesto by Mystic Fish (Palm Harbor, FL)

Recipe and photo courtesy of Mystic Fish.

Kona-Seared Salmon with Pistachio-Dill Pesto

All Phases

Serves four

Ingredients:

Salmon

4 6-ounce salmon fillets

2 tablespoons vegetable oil, to coat pan

Kona spice rub

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon fennel seed

½ teaspoon kosher salt

½ teaspoon paprika

½ teaspoon ancho chili powder

½ teaspoon black peppercorns

1 tablespoon espresso beans

1 tablespoon cornstarch

Pistachio–Dill Pesto (makes eight servings)

1 ounce fresh dill, de-stemmed

4 ounces pistachios, removed from shells

1 teaspoon fresh garlic minced

1 ounce Parmesan, grated

½ teaspoon Montreal seasoning

2 tablespoons white wine

¼ cup salad or soybean oil

Instructions:

For the Kona Spice Rub

Grind all the Kona spice rub ingredients together in a spice grinder or coffee grinder. Set aside.

For Pistachio–Dill Pesto

Puree all pesto ingredients in food processor. Use as needed. (Will keep in refrigerator for several weeks.)

For Salmon

1. Heat sauté pan over medium heat. Coat bottom of pan with vegetable oil. Coat top of salmon fillet with Kona rub and place fillet in pan, Kona side down.
2. Sear for 4 minutes on one side. Turn over and sear for approximately 4 minutes on other side, or to desired temperature.
3. Transfer salmon to plate.
4. Spoon pistachio-dill pesto over salmon after plating.

Note: this preparation can be used with other types of fish as well, including swordfish, tuna, grouper, snapper, and others.