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Salmon with Pepita and Kale Pesto

Posted by on January 15, 2012

If you’ve been wondering why I haven’t been posting as much this week, it’s because I’m trying out the Bon Appetit Food Lover’s Cleanse. It seemed like a good idea to try eating healthy for a couple weeks, as we tend to do this time of year. I’ve had a lot of oatmeal, muesli, and pumpkin smoothies. And don’t get me started on lentils. I’m really craving a slice of pizza or a cupcake or something with some white sugar….one more week to go.

Anyway, while the meals I’ve been eating are healthy, I haven’t really felt the urge to blog any of them because, well, I really wouldn’t choose to eat them on a normal day. Until this salmon. Granted, I switched up their recipe a little to use up some cleanse leftovers in the fridge, but the nutritional content I think is basically the same. And somehow, I wasn’t missing the cheese in this pesto. That in itself is rather amazing…

Salmon with Pepita and Kale Pesto

2 tablespoons olive oil

1/2 cup shelled pumpkin seeds (Pepitas)

1/2 cup kale

1 teaspoon ground coriander

1/2 garlic clove

1/2 lemon, juiced

1/2 teaspoon nutmeg

1 teaspoon aleppo pepper

1 teaspoon honey

1 teaspoon salt

2 tablespoons vegetable stock

4 6-ounce salmon fillets

Toast the pepitas in half the olive oil until they start to brown. Reserve a couple tablespoons to garnish the salmon with at the end. Combine the majority of the pepitas in a food processor with the rest of the ingredients and blend. Saute the salmon in the remaining olive oil on low heat until it starts to get opaque. I like to leave it medium rare in the center. Top the salmon with some of the pesto and garnish with the whole pepitas.

One Response to Salmon with Pepita and Kale Pesto

  1. Liz

    That looks amazing. And intriguing with the non-traditional pesto ingredients. Hope the cleanse does what you want it to. You’re a stronger woman than I. I’ll take the salmon and fruits and veggies, but need the cupcake, too!

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