Seared Salmon With Linguine And Ramp Pesto Recipes

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
• * Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Steps:

• Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
• Cut the salmon on the diagonal into 1-inch thick slices.
• Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
• Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
• Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.