Pesto Glazed Salmon Recipe

Cook potatoes

Place the cut Yukon Gold potatoes and 4 garlic cloves in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Heat dairy

While potatoes cook, warm the heavy cream, milk and 3 tbsp butter in a small saucepan over low heat until butter is melted and mixture is hot but not boiling.

Whip potatoes

Drain potatoes and garlic thoroughly and return to the hot pot. Mash briefly with a potato masher to release steam. Using a hand mixer or potato ricer, whip potatoes while gradually adding the warmed cream mixture until smooth and fluffy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm on very low heat or in an oven-safe dish at 200°F (95°C) until plating.

Blend pesto

In a food processor, combine 2 cups Thai basil, 1/2 cup cilantro (if using), roasted peanuts, Parmesan, 3 garlic cloves, lime juice, fish sauce, sugar, salt and red pepper flakes. Pulse to a coarse paste. With the motor running, slowly stream in 1/2 cup oil until the pesto is emulsified but still bright green. Taste and adjust seasoning with more salt, lime or fish sauce as desired. Reserve 1/4 cup for finishing the plate.

Prepare glaze

In a small bowl, whisk together 1 tbsp tamarind paste, 1 tbsp tamari or soy sauce, 1 tsp brown sugar, 1 tsp rice vinegar and 2 tbsp water until smooth.

Pan-sear and glaze

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Add halved brussels sprouts cut-side down in a single layer. Cook undisturbed until deep golden brown on the cut side, about 5–7 minutes. Season with 1/2 tsp salt and 1/2 tsp pepper. Flip sprouts and pour the tamarind glaze over them. Continue cooking, stirring occasionally, until glaze thickens and sprouts are tender-crisp, 3–4 minutes more. Remove from heat and keep warm.

Season salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp salt and 1 tsp black pepper, dividing evenly among fillets.

Pan-sear

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbsp olive oil. Place salmon fillets skin-side down and press gently to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Spoon off any excess oil if needed.

Finish in pan

Reduce heat to medium, add 1 tbsp butter to the pan. Flip fillets carefully and cook 1–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C). Remove salmon to a plate.

Glaze with pesto

Spoon about 1 tbsp of the reserved Thai basil pesto over each fillet, spreading gently to glaze the top. Let rest 1–2 minutes so the pesto warms and adheres.

Divide whipped garlic potatoes among 4 plates (about 3/4–1 cup per plate). Place a pesto-glazed salmon fillet on top or beside the potatoes. Arrange tamarind glazed brussels sprouts alongside.

Drizzle a little extra pesto (reserve 1/4 cup) around the plate or over the salmon for color and flavor. Garnish with chopped Thai basil or cilantro and a lemon wedge. Serve immediately.