1 Norwegian salmon fillet (Available at Park Street Gourmet)
1 cup fresh parsley, chopped (35 g)
½ cup Big Borek’s walnuts, chopped (50 g)
1 tablespoon garlic, minced
Organic Life pepper, to taste
¼ cup lemon juice, + 3 tablespoons (60 mL)
½ cup Borsao olive oil, + 2 tablespoons (120 mL)
¼ teaspoon Organic Life pepper (Available at Park Street Gourmet)
¼ teaspoon Organic Life salt (Available at Park Street Gourmet)
¼ teaspoon cayenne pepper
2 tablespoons Borsao olive oil
¼ cup lemon juice (60 mL)
Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, Borsaoolive oil, and pepper. Stir until fully incorporated. Set aside. You can skip this step by using Casa Rinaldi’s Pesto Alla Genovese, make sure to add the walnut mixture to this.
Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
In a large skillet, heat 2 tablespoons of Borsaoolive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
Spread the parsley walnut mixture or your Casa Rinaldi’s Pesto Alla Genovese over salmon. Serve immediately.
Pairs perfectly with a glass of Danzante Pinot Grigio.