Pan Seared Salmon, Braised Leeks with Carrot & Walnut Pesto Recipe by Celebrity Chef Paul Wahlberg

Total: 50m | Prep: 15m | Serves: 2

Nutritional Information: 742 calories, 42g fat, 410mg sodium, 24g carbohydrates, 4g fiber, 69g protein, 10mg calcium, 6mg iron, 14g vitamin A, 186mg vitamin C

It's National Walnut Day! This salmon recipe with walnut pesto is a favorite of Chef Paul’s, with mildly sweet leeks and a bounty of omega-3 fatty acids plus anti-inflammatory vitamins like A, C and K. It is topped with a creamy vegan pesto made from carrots, walnuts, cilantro, lime and garlic. Though it is easy to make, the combination of flavors will make you feel like a professional chef.

Ingredients

Salmon
2 skinless salmon filets (about 5 ounces each and 1 inch thick)
Salt and pepper to taste
Drizzle of canola oil
Arugula leaves for topping

Leeks
3 cups leek bottoms, washed and sliced
1 tablespoon butter
3 ounces vegetable stock
Pepper to taste
1 fresh lemon, halved

Vegan Walnut Pesto
½ cup toasted walnut halves or pieces
½ tablespoon lemon zest
4 cups carrots, peeled and chopped
½ tablespoon ground cumin
1 tablespoon garlic, chopped
1 tablespoon fresh cilantro, chopped
1 cup extra virgin olive oil
Salt and pepper to taste
¼ cup water
2 teaspoon cider vinegar

Preparation:

To make the pesto:

1. Preheat the oven to 350°F. Start by roasting the carrots in the oven at 350°F, tossed on a flat cookie sheet with olive oil, cumin, salt and pepper. Roast for 10-20 minutes or until tender. Remove and cool.
2. In a blender – add the roasted carrots, garlic, cilantro, lemon zest, 1/4 cup walnuts and water. Blend on medium-high, then puree on high while adding a slow and steady stream of olive oil. Season with salt and pepper and slowly add the cider vinegar (taste as you go and add more or less to get a nice level of acidity).

To make the leeks:

1. Prepare the leeks while carrots are roasting.
2. Preheat a large skillet or sauté pan with medium-high heat. Add the butter, then sauté the leeks while continuously moving them for 10 minutes. Add vegetable stock and pepper, plus a squeeze of fresh lemon juice. Cook until liquid is observed.

To make the salmon:
1. Preheat a skillet or sauté pan with medium-high heat; add the canola oil.
2. Season the salmon with a dash of salt and pepper. Put it flesh-side down in the skillet to sear for 4 minutes. Flip it over, turn heat to low-medium and cook for another 4 ½ minutes. Turn the stove off and let the fish sit for 2-3 min.
3. To serve, take a plate, pile half of the leeks in the center, top with one portion of salmon and then top with a tablespoon of the pesto. Top with a few arugula leaves tossed in a touch of olive oil and a squeeze of lemon juice.

SERVE & ENJOY!

About Chef Paul Wahlberg:

Chef Paul Wahlberg is most widely known for his international restaurant group “Wahlburgers,”
which he started with his well-known brothers Mark & Donnie, and where he shares some of
their favorite childhood recipes with guests. It’s his restaurant Alma Nove named after the Wahlberg family matriarch, Alma, and her nine (nove) children, where he gets to share his love for
fresh-off-the-boat seafood.

“I love that health and sustainability are connected to our local farmers and local foods.” - Paul Wahlberg

For more great recipes, check out our Living Healthy Cookbook with Information about Urologic Cancers Cookbook.