Cold Poached Salmon with Cilantro Pesto
Pairs Well With
2 pound salmon fillet
2 teaspoons salt
2 cups cilantro leaves
1/2 teaspoon garlic, finely chopped
1/3 cup extra virgin olive oil
1/4 cup grated Parmesan or other hard cheese
2 tablespoons pine nuts
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 lemon, cut into four wedges
Place the salmon in a medium-sized pan and add enough cold water to cover the fillet. Turn the heat to medium-high, add 2 teaspoons salt to the water, and bring to a boil. Remove the pan from the heat and let stand for 10 minutes, uncovered. Remove the salmon from the pan, and then carefully remove the skin from the fillet. Season with salt and pepper, then refrigerate in a covered container for 2 hours.
Place all the remaining ingredients, except for the lemon wedges, in a food processor and process until well blended.
Remove the salmon from refrigerator and divide between two plates.
Top with desired amount of cilantro pesto.