Pan-Seared Sockeye Salmon and Pickled Sweet Pepper and Toasted Pistachio Pesto
(courtesy of chef David Stern, Centro Bar & Kitchen in Reno. Serves 2)
For pickled peppers:
15 sweet baby bell peppers
1 tablespoon pickling spice
3 cloves garlic
One day prior:
Slice bell peppers to open and remove seeds. In large pot, bring 1 quart water, pickling spice, and garlic to boil. Remove from heat and add peppers and 1 quart ice to cool. Allow peppers to pickle 24 hours.
For pistachio pesto:
Pickled peppers
2 cups pistachios, toasted
1 large bunch fresh cilantro
3 cups olive oil
Salt and pepper, to taste
Pesto method:
Char peppers on open flame. Place all ingredients except oil in blender. On medium speed, start blender and slowly add oil. Add salt and pepper to taste.
Bring salmon filets to room temperature. Generously salt and pepper both sides of filets. In nonstick pan, drizzle a bit of olive oil and heat over medium-high heat. Place salmon filets in pan, skin side down. Cook five minutes. Flip filets, and cook another two minutes. Turn off heat, but keep salmon in pan for another minute. Take filets out of pan and place onto plate. Let rest for a few minutes before topping with pesto.
