Pesto Glazed Salmon* (gf) Recipe

Toast cashews (optional quick method)

Heat a small dry skillet over medium heat. Add 1/2 cup cashews and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and cool.

In a food processor combine toasted cashews, Thai basil, optional sweet basil, grated cheese (or omit), garlic, lime juice, salt and pepper. Pulse until coarsely chopped.

With the processor running, slowly stream in 1/2 cup olive oil until the mixture emulsifies into a glossy pesto. Taste and adjust salt, pepper, or lime. Set aside at room temperature. If making ahead, refrigerate up to 3 days and bring to room temperature before serving.

Place peeled, cubed potatoes and 3 garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes and garlic thoroughly and return them to the hot pot for 1 minute to dry excess moisture.

Add 3 tbs butter and 1/2 cup warm milk to the potatoes. Use a potato ricer, hand masher, or an electric mixer on low to whip until smooth and fluffy. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm while finishing other components.

Heat 1 tbs butter or oil in a large skillet over medium-high heat until shimmering.

Add halved Brussels sprouts cut-side down in a single layer (work in batches if needed). Cook, undisturbed, until deeply browned on the cut side, about 4–5 minutes.

Reduce heat to medium. Stir sprouts, season with 1/2 tsp salt and 1/4 tsp pepper. Add tamarind paste, 1 tbs maple syrup, 1 tsp tamari, and 2 tbs water. Stir to coat and cook 1–2 minutes until glaze thickens and coats the sprouts. Remove from heat and keep warm.

Pat salmon fillets very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (divide amounts across fillets as needed).

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down undisturbed until the skin is crisp and the fillet is about two-thirds cooked through, about 4–6 minutes depending on thickness.

Flip the fillets and cook the top side just until the salmon reaches medium doneness (internal temperature 120–125°F / 49–52°C) or to your preference, about 1–2 minutes more. Remove from heat and spoon 1–2 tablespoons Thai basil pesto over each fillet to glaze. Let rest 1–2 minutes.

While the salmon cooks, heat a small grill pan or skillet over high heat. Place lemon halves cut-side down and char until deeply browned and caramelized, 2–3 minutes. Remove and keep warm.

To plate: Spoon a generous portion of whipped garlic potatoes onto each plate, arrange 3–4 glazed Brussels sprouts beside them, place a pesto-glazed salmon fillet on top or beside the potatoes, drizzle a teaspoon of olive oil over the fish and garnish with a few Thai basil leaves. Serve with a charred lemon half to squeeze over the salmon.