Wild-Caught Salmon Satay with Asian-Style Pesto

The pesto I spread on the salmon is quite different from classic Mediterranean pesto.  First theres not a basil leaf in sight, nor is there Parmesan cheese or pine nuts. I believe pesto is more of a concept than a specific recipe and lends itself to a variety of culinary based preparations.

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Photo courtesy of Susie Cushner.

1. To make the pesto, in a mini processor, combine the garlic, jalapeno, cilantro, mint and parsley, lemongrass (if using), grapeseed oil, ginger, and sesame oil. Process until smooth. Season to taste with lime juice and salt and set aside.

2. Lay the salmon fillet flat on a cutting surface so the thinnest pointed part of the fillet faces you. Cut it in half from top to bottom. Cut each half in half, again cutting from top to bottom. Continue cutting the salmon this way until you have 12 equal slices.

3. Lay the slices on the cutting surface, flat side down, and insert a 6-inch bamboo skewer into each slice, threading it through the salmon strips so that the strips are impaled on the skewers. The salmon skewers should resemble a rectangular lollipop. Brush the pesto on all sides of the salmon. Lay a piece of plastic wrap lengthwise over a cutting board. Arrange the skewers vertically side by side on the plastic wrap, with the salmon at the center of the wrap and the skewers pointing down and away from the wrap. Fold the upper half of the wrap over the salmon and transfer to a baking sheet large enough to hold all the skewers. Refrigerate.

4. In a medium saucepan, heat the 2 teaspoons oil over medium-high heat just until it begins to ripple. (The ripples mean it is hot.) Add the onion and sauté for about 1 minute, or until translucent. Add the brown rice and stir until well combined with the onion. Add the stock. Because its already warm, it will begin to simmer almost immediately. Stir once, reduce the heat to low, cover tightly, and cook for 45 minutes, or until the rice has absorbed the liquid and is tender. Remove the rice from the heat and set aside, covered, for 10 minutes.

5. While the rice is resting, heat a nonstick griddle pan or large sauté pan over medium-high heat until hot. Unwrap the skewered salmon pieces and lightly brush the salmon with oil. Place the salmon in the hot pan and cook, turning once, for about 2 minutes on each side, or until browned.

6. To serve, lightly oil four 3-ounce ramekins or custard cups and sprinkle ½ teaspoon of the sesame seeds over the bottom of each. Carefully fill each ramekin with rice and pack lightly. Invert each ramekin onto a warmed plate, and then lift off the ramekin to reveal a nicely molded rice mound. Rest 3 salmon skewers against the rice, and garnish each plate with the mint, cilantro, and parsley sprigs.

Copyright © 2005 by Michel Nischan