This recipe comes straight from our Edible Kitchen at The Nashville Farmers' Market, utilizing the fresh produce of the farmers around us. We recommend serving on top of pasta for a complete dish.
Ingredients
- 4 - 4 ounce salmon filets
- 8 tablespoons garlic blend by Galena garlic
- 4 teaspoons Jacobsen sea salt
- 2 teaspoons black pepper
- 8 tablespoons grape seed oil or other neutral oil
- 1 bunch baby carrot greens
- 1 bunch cilantro
- 1/2 cup baby spinach
- 1 tablespoon Galena garlic olive oil
- 1 1/2 tablespoon Galena garlic blackberry balsamic
- 1/4 cup grated Parmesan
- salt and pepper to taste
Preparation
1. To prepare salmon, score the skin about 1/16 of an inch deep, making marks with a very sharp knife 2-3 times, being careful not to cut too deep into the flesh. Season with garlic rub and salt and pepper.
2. Heat a thick pan with oil over medium-high heat until just smoking. Sear salmon, flesh side down, for 2-3 minutes. Flip and sear on skin side for 1-2 minutes or until crispy. Rest salmon on paper towel for 2 minutes.
3. To prepare pesto, add cilantro, spinach, and carrot greens to a food processor and pulse until finely chopped. Combine with remaining ingredients and let sit 20 - 30 minutes to allow flavors to meld. Serve on top of salmon.
