PISTACHIO PESTO
CRUSTED SALMON
INGREDIENTS:
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2-3lb Atlantic salmon filet
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1 tbsp olive oil
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2 tbsp Ben's Heffer Dust
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2 tbsp Durty Gurl Bloody Mary Rub
Pesto:
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4oz basil, fresh
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4oz Romano or parmesan cheese, shredded
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6 cloves garlic
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12oz pistachios, shelled
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6-8oz extra virgin olive oil
INSTRUCTIONS:
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In a food processor add the basil, pistachios, garlic, and cheese, then pulse until the mixture is rough chopped. Use a rubber spatula and scrape the sides of the processor and repeat 2-3 times.
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With the processor running steam the olive oil in to create a smooth texture.
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Refrigerate 1-2 hours for best flavor.
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Preheat recteq® to 375°F
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Season both sides with Ben's Heffer Dust and Bloody Mary Rub.
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Add the salmon to a sheet pan lined with foil and brushed with olive oil.
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Top the salmon with 1 cup of the pesto.
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Cook for 30-40 minutes until the fish reaches 125°F.
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