Sorrel Pistachio Pesto with Seared Salmon

1. 1

   Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto.

2. 2

   Remove the salmon from refrigerator to come to room temperature.

3. 3

   Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough).

4. 4

   You should have about 4 packed cups of sorrel leaves.

5. 5

   Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand.

6. 6

   Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts.

7. 7

   With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth.

8. 8

   Season with about 1 1/4 teaspoons salt.

9. 9

   Spoon about 2 heaping tablespoons of pesto on the bottom of each plate.

10. 10

    Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown.

11. 11

    For best use, keep in the refrigerator up to 3 days.

12. 12

    Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt.

13. 13

    Turn up the heat to medium-high and add the remaining 1 tablespoon oil.

14. 14

    When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil.

15. 15

    Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release.

16. 16

    Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total.

17. 17

    Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes.

18. 18

    Remove from the pan and place the salmon skin-side up on each plate and serve.

* Per serving · 4 servings · Values may vary.