Give The Give Of Sage Pesto Salmon

This is the season of sharing. And what could be more appropriate for the chef (you!) to share than a seasonal recipe from Joe’s? Please feel free to make this holiday dish for your friends and family and to pass the recipe along to anyone who wants to give them a try. Serves 4.

Roasted Brussel Sprouts

Ingredients:                                                                 

  • brussel sprouts 2 ½ lb
  • kosher salt 1tbsp
  • black pepper ½ tbsp
  • cooking oil ¾ tbsp

Directions: Trim brussel sprouts and cut in half lengthwise.  In a large bowl, toss cut brussels with oil, salt and pepper.  Lay flat on a sheet pan and roast at 375 degrees until just tender and exterior leaves are golden. Allow to cool completely. Servings: 2 cups

Chipotle Sweet Potato Mash

Ingredients:                                                                 

  • sweet potatoes 2 lb
  • butter 4 oz
  • brown sugar 4 tsp
  • chipotle peppers, pureed 1 tbls
  • kosher salt 2 tsp
  • heavy cream 1/4 cup

Directions: Place sweet potatoes in a pan and cover with foil. Bake in a 350 degree oven for 1 hour until sweet potatoes are completely softened. Meanwhile, heat butter and sugar to dissolve sugar. Add salt, pureed chipotles and heavy cream. Bring to a simmer. Remove skin from sweet potatoes and place in a clean mixing bowl. Add cream and butter mixture and mix with a whisk until smooth.

Sage Pecan Pesto

Ingredients:                                                                  

  • sage – fresh chopped 1 cup
  • glazed pecans (store bought) 1 cup
  • chopped fresh parsley 1/2 cup
  • garlic, fresh, minced 2 tsp
  • olive oil 1 cup
  • romano cheese, grated 1/2 cup
  • kosher salt 2 tsp
  • lemon juice 2 tbsp

Directions: In a food processor add sage, pecans, parsley and garlic. Pulse until combined. While motor is running, slowly add in oil until incorporated. Add romano cheese, salt and lemon juice.  Pulse well until smooth.

Salmon 

Salmon 4- 6oz pieces of salmon

To prepare salmon: Lightly oil and season salmon with salt and pepper.

***Cook until you reach an internal temperature of 145 degrees for 15 seconds. Add brussel sprouts to a pan and toss lightly with chopped garlic and butter.  Heat until hot. Spread pesto over top of salmon.  Serve with brussel sprouts and chipotle sweet mash.

And if you’re not up for cooking? Come by and let us do it for you!