Allie Fitzpatrick's Slow Salmon With Garlic Scape Pesto
By Alexandra Fitzpatrick

Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
1491
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Ingredients
- 7 lb.
salmon
- 1 tsp.
oregano
- 1 tsp.
thyme
- 5
bay leaves
- 10
shallots
- 10
lemons
- 2
garlic heads
- 25
green garlic stems
- 2 Tbsp.
pine nuts
- 2 Tbsp.
parsley
- 2 cups
spinach
- 1/4 cup
olive oil
- 2 Tbsp.
maldon salt
- 1 tsp.
peppercorns
Directions
- Step 1Place salmon in a large baking dish with 3 cups of olive oil and all aromatics.
- Step 2Slow poach at 275 for 30 minutes.
- Step 3Prepare the Garlic Scape Pesto by putting your green garlic, pine nuts, parsley and spinach in a food processor. Achieve a rough chop and then slowly add your olive oil until you reach your desired texture. Season with salt.
- Step 4Remove your salmon from the poaching oil and flake over a large serving dish. Drizzle your pesto and finish a high quality EVOO and some flaky salt on top.
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