top of page
Search
  • Writer's pictureArthur Adam Housley

Cast Iron Salmon with Pesto Sauce

You can bake this fish, or grill it, but I used


Ingredients/Directions for Salmon

  • 1 1/2 pounds salmon fillets

  • 1 Lemon

  • Garlic Salt to taste

  • Coarse Sea Salt to taste

  • Avocado Oil

  • Buttery steak seasoning to taste

  1. Cover bottom of skillet with avocado oil and then add salmon fillets with skin side down. Then rub the top of the salmon fillets with Avocado Oil and turn on the burner to 3/4 high heat.

  2. Sprinkle garlic salt and buttery seasoning over the fish and it should stick to the oil and then cover.

  3. At the 10 minute mark, squeeze one lemon over the fish and add coarse sea salt.

  4. Do not overcook...fish should be ready within 15 minutes


INGREDIENTS FOR PESTO

  • 1 cup fresh basil leaves

  • 6 mint leaves

  • 3 tablespoons of minced garlic

  • 5 tablespoons of nuts. Normally it is pine nuts, but in this recipe I used macadamias, cashews and pecans. You can use any type!

  • 1/3 cup freshly grated Parmesan

  • Kosher salt and freshly ground black pepper, to taste

  • 1/3 cup olive oil

  • 1/3 cup of thrive oil

DIRECTIONS:

  1. To make the pesto, combine everything into a blender or food processor and blend. Add olive oil and salt to taste and for desired thickness.





647 views2 comments

Recent Posts

See All

2 commentaires


Mz Dee
Mz Dee
01 juin 2020

Looks delicious. I've cooked salmon various ways over the years--baked, broiled, pan seared, grilled, cedar plank (which is awesome by the way), etc. However, I've never cooked it in a cold pan from the outset. I'm sure this added to that amazing texture that I commented to you about on Instagram. So, I'm giving it a go tonight just as soon as I grab some basil from my herb boxes and make the pesto. I'm serving it with steamed asparagus and rice. Thanks for sharing. Ruby Dee aka jazzyrubyd on Instagram.

J'aime

Mz Dee
Mz Dee
01 juin 2020

Looks delicious. I've cooked salmon various ways over the years--baked, broiled, pan seared, grilled, cedar plank (which is awesome by the way), etc. However, I've never cooked it in a cold pan from the outset. I'm sure this added to that amazing texture that I commented to you about on Instagram. So, I'm giving it a go tonight just as soon as I grab some basil from my herb boxes and make the pesto. I'm serving it with steamed asparagus and rice. Thanks for sharing. Ruby Dee aka jazzyrubyd on Instagram.

J'aime
bottom of page