- 25 minutes
- 15 minutes
Pistou is similar to pesto, typically with one exception: no pine nuts. This pistou however breaks the rules, allowing for those yummy morsels, plus an array of green goodness that perfectly accents salmon. It looks lovely served atop salmon steaks as a garnish, but it eats like a veggie side dish.
- Heat butter in a large pan to medium heat. Peel and slice shallot in half. Cook half shallot in butter until translucent. Do not Brown. If shallot browns, discard and begin anew or shallot will give salmon a bitter taste. Once shallot is cooked, add salmon skin side down and cook until light pink and flaky.
- While salmon is cooking, steam green beans until cooked. While salmon and green beans are cooking, mix olive oil, vinegar, salt and pepper in a mixing bowl. Chop parsley and grate cheese and set aside. When beans are cooked, chop into small pieces and mix into white wine vinegar dressing. Add pine nuts, parsley and Parmesan cheese and mix well.
- When salmon is cooked, plate and garnish it with pistou and serve immediately. Be sure to drizzle some of that savory vinaigrette over the greens after placing them on the salmon.