RECIPE OF THE MONTH: Pan Seared King Salmon with Arugula Walnut Pesto, Green Beans & Heirloom Tomato Salad
Provided by: The Bite Cooks! Chef Jose Laureano, Cafe Pettirosso
- ½ cup walnuts
- ½ cup arugula
- 4 garlic cloves, smashed
- Zest and juice of 1 lemon
- ¾ cup EVOO
- Green Beans
- 1½ T red-wine vinegar
- ¾ t salt
- ¼ t black pepper
- ¼ cup olive oil
- 2 t extra virgin olive oil
- 4 (6 ounce) salmon fillets, skin on
- Salt and pepper (to taste)
Pesto: Preheat oven to 350. Toast walnuts for about 8 minutes or until golden brown and fragrant. Set aside to cool. In a food processor, pulse arugula leaves with the toasted walnuts and smashed garlic cloves until finely chopped. Add lemon zest, juice & pulse to combine. With the machine on, add olive oil in a steady stream and process to smooth paste. Season with salt and pepper.
Green Beans: Blanch green beans in a large stock pot of well salted boiling water until bright green in color & tender crisp, roughly 2 minutes. Drain & shock in bowl of ice water to stop from cooking.
Heirloom Tomato Salad: Whisk together vinegar, salt and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt & pepper.
Salmon: Heat a large non-stick pan on high with olive oil. Season salmon with salt & pepper. Place skin side down in pan and reduce heat to medium-low. Allow to cook about 7 minutes or until well browned, and cooked 3/4 of the way through. Turn fillets and cook 3 minutes more, or until barely pink in the center. Serve with the heirloom tomatoes, green beans and pesto.
About the Chef:
Executive Chef Jose Laureano of café Pettirosso has over 20 years of fine dining experience in top rated restaurants ranging from acclaimed Washington DC are French eatery to several of Seattle’s best known venues.
Jose grew up in San Salvador, El Salvador and moved to the states in 1990. Soon after, he got a job at the award winning L’Auberge Chez Francois in Great Falls, Virginia (about 15 miles west of Washington DC) as a dishwasher.
Not long after starting, he fell in love with the classic and contemporary French cuisine served there and was given the opportunity to start his apprenticeship in the kitchen. He quickly worked his way up through the line and became sous chef. After 17 years of working at L’Auberge , his wife-who was then working for Nordstrom, was transfer to Seattle, so the Laureano family headed to the west coast.
With his stellar resume, he quickly found work in Seattle’s top culinary venues including Flying, Zoe, Salish Lodge and Spa, and the award winning Trellis Restaurant at the Heathman Hotel in Kirkland, where he worked as a sous chef.