Rich, sustainably harvested wild salmon is paired with a vibrant pesto made from nutrient-dense macro kelp, fresh herbs, garlic and pine nuts for a uniquely coastal twist on a classic sauce. The result is a dish that’s fresh, savoury, and packed with omega-3s, minerals, and bold umami flavour. Perfect for a weeknight dinner or an elegant gathering, this recipe showcases the best of British Columbia’s ocean bounty in a simple, wholesome meal.
Wild BC Salmon with Macro Kelp Pesto
Recipe courtesy of the BC Salmon Marketing Council
Ingredients
- 1 lb Wild BC salmon fillet, skin-on
- 2 tablespoons extra-virgin olive oil,
- plus more for grilling
- 1 package macro kelp leaves
- 2 cloves garlic, minced
- ¼ cup pine nuts, toasted
- ¼ cup Parmesan cheese, grated
- Zest and juice of 1 lemon
- ¼ cup grapeseed oil (or avocado oil)
- Salt and black pepper to taste
Instructions
- In a food processor, combine the minced garlic, toasted pine nuts, grated Parmesan cheese, lemon zest and lemon juice. Pulse until the ingredients are finely chopped and well combined.
- Using a Micro plane, grate the dried kelp into the pesto (the kelp can also be turned into a powder using a spice grinder) and add to food processor.
- With the food processor running, drizzle in the grapeseed oil until the pesto reaches your desired consistency.
Pan-sear the salmon
- Season the spring salmon fillet with a little salt and white pepper to taste.
- In a stainless-steel pan, over medium heat, sear the salmon fillet for 4 to 5 minutes per side or until cooked through and flakes easily with a fork. The internal temperature should reach 145℉.
- Once the salmon is cooked, transfer it to a serving platter. Spoon the macro kelp pesto over the top of the salmon.
