Pan-Seared Salmon with Cilantro/Chile Pepper/Pumpkin Seeds Pesto

Ingredients

• 3 oz Wild-caught salmon per person
• 2 cups raw spinach
• 1 medium yam (baked)
• 1 medium bunch cilantro (stems and leaves) (well-rinsed)
• 1/4 cup raw pumpkin seeds
• 1 garlic clove
• 1 small jalapeno seeded and stemmed and cut into quarters lengthwise (or green bell pepper if spicy food isn't your jam)
• 1 1/2 tbsp freshly squeezed lime
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• A pinch fresh black pepper
• 1/2 cup EVOO
• (OPTIONAL): a pinch of sea salt or Himalayan salt

Instructions

1. 1

   --- Pesto ---

2. 2

   In a small food processor or blender, process the seeds to a fine grind and reserve to the side.

3. 3

   In the food processor or blender add all the other ingredients and process until it becomes the consistency of a paste. Add back the pumpkin seeds and pulse/blend some more.

4. 4

   Drizzle the olive oil from the feeding hole at the top as you continue processing.

5. 5

   Keep in the fridge for up to 5 days or you can freeze the pesto.

6. 6

   --- Main Dish ---

7. 7

   Heat the pan at medium temperature and place the salmon on top. Oil is not necessary as the salmon contains plenty. You may also broil the salmon. Cook the salmon until crispy outside, warm inside but not overcooked (2-3 minutes or each side depending on the thickness of the cut).

8. 8

   In a separate pan, heat up 1-2 TBSP of water. Add the spinach, reduce heat and cook for a minute or 2 until the spinach is wilted.

9. 9

   Micro-wave your yam or warm it up on a side of the spinach pan, together with the spinach. I do not season my vegetables.

10. 10

    Assemble the ingredients on a plate and pour 2-3 tablespoons of pesto on top.