Spicy Pesto Salmon Roll
I’m so excited to share this recipe! Think of a lobster roll with a twist. We can’t eat enough salmon and pesto around here and pairing it with all the fresh vegetables from the market, it’s amazing! I got all the produce from the farmers market, except the arugula and jalapenos from my garden outside; fish from a local fish market and the bread from a bakery down the street. When you start with great local ingredients you can’t go wrong!
Ingredients
- 1 lb. wild caught salmon filet, boneless and skinless
- 1 large tomato, sliced
- 1 cup fresh arugula
- 1/2 cup English cucumber, seeded and thinly sliced
- 2 French hoagies
- 1 1/2 cups spicy pesto (recipe follows)
Directions
Preheat oven to 400 degrees F.
Place the salmon on baking sheet season with a little salt and pepper on each side and bake for about 10-15 minutes depending on thickness. Remove from the oven and cool completely.
Once cooled place it into a large bowl and flake it with a fork.
Add the pesto into the salmon and mix until combined.
To build the sandwich, place the cucumber and tomatoes on the bottom and cover with the arugula and pesto salmon. It’s that easy, enjoy!
Spicy Pesto
Ingredients
- 1/2 cup toasted almonds
- 2 garlic cloves
- 1 jalapeno pepper
- 1 fresh green cayenne pepper
- 1/2 cup fresh basil
- 1/2 cup parsley
- 1/4 cup parmesan
- 2/3 cup extra virgin olive oil
- salt and black pepper to taste
Directions
In a food processor with metal blade attachment, combine the toasted almond, garlic and peppers. Pulse until just combined, scrapping down the sides with a rubber spatula. Add the herbs and cheese and with the motor running slowly pour in the olive oil. Combine just until a thick sauce forms and everything is combined.
