ANCHORAGE, Alaska — Serves 4
Watercress pesto recipe:
Ingredients:
2 cups packed Fresh watercress
¼ cup Shredded parmesan
2-3 teaspoons Olive oil
2 teaspoons Minced garlic
2 teaspoons Toasted pine nuts
Procedure:
Puree in food processor until combined. Add additional olive oil as necessary to achieve desired consistency.
Hold pesto at room temperature.
Salmon and Lyonnaise Potatoes:
Ingredients:
4 King salmon filets (6 oz. each)
1.5 lbs. Russet potatoes - peeled , sliced and blanched
4 strips Bacon - diced and cooked crisp (1 tablespoon fat reserved)
1 tablespoon Salad oil
½ cup White onion - julienned
Green onions – minced
Parsley garnish - chopped
Salt and pepper to taste
Procedure:
Heat bacon fat and a small amount of salad oil in a non-stick skillet over medium high heat.
Layer potato slices in a single layer in pan, sprinkle over with julienned onions and cook until a nice brown color is achieved. Toss potatoes to turn over.
Add bacon and green onions and cook until crisp and heated through.
Set aside and keep warm for service.
Season salmon filet and pan sear skin side up with a small amount of olive oil until a nice crust forms about three minutes on high heat.
Turn fish and cook approximately another three minutes until cooked to a medium doneness.
Serve salmon filet over top of potatoes, top with watercress pesto. Garnish with fresh watercress sprigs.
