Pistachio Pesto Crusted Salmon

Ingredients:

  • 2-3lb Atlantic salmon ,side.
  • 1 tbsp olive oil
  • 2 tbsp REC TEC Ben's Heffer Dust
  • 2 tbsp Durty Gurl Bloody Mary Rub

Pesto

  • 4oz basil, fresh
  • 4 oz romano or parmesan cheese, shredded
  • 6 cloves garlic
  • 12oz pistachios, shelled
  • 6-8oz extra virgin olive oil

Instructions:

  • In a food processor add the basil, pistachios, garlic, and cheese, pulse until the mixture is rough chopped. Use a rubber spatula and scrape the sides of the processor, repeat 2-3 times.
  • With the processor running steam the olive oil in to create a smooth texture.
  • Refrigerate 1-2 hours for best flavor.
  • Preheat REC TEC to 375℉
  • Season both sides with heifer dust and bloody mary rub.
  • Add the salmon to a sheet pan lined with foil and brushed with olive oil.
  • Top the salmon with 1 cup of the pesto.
  • Cook for 30-40 minutes until the fish reaches 125℉.