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This recipe from Karmê Chöling Head Chef Jason Taylor is a staff and guest favorite. We hope you enjoy!
Ingredients
salmon filet pesto 1 red onion 6 heirloom tomatoes 4 garlic cloves 4 oz. fresh basil 2 oz. fresh tarragon 1 c extra virgin olive oil salt & pepper (optional red pepper flakes instead of black pepper) 2 c basmati rice 3 c water pinch of saffron kale 1 spoonful tahini splash lemon juice
Directions
- Salmon: Place one side of the salmon filet (skin down) on a 9×13 or sheet pan. Season with salt & pepper and smear pesto lightly over the top. Place in a 400° oven and roast for 10-12 minutes, or until how you like it cooked.
- Tomato salsa: Dice heirloom tomatoes. Add red onion, garlic cloves, chopped basil and tarragon, 1/2 cup extra virgin olive oil, and salt & pepper to taste. Spoon onto the fish after it’s baked.
- Saffron rice: Combine rice, water, saffron, salt to taste in foil. Wrap foil around tightly & put in 400° oven for 30 minutes. Let rest 10 minutes then fluff with a fork.
- Lemon kale: Remove ribs from kale & saute until tender. Add 1 spoonful of tahini & a splash of lemon juice. Salt to taste.