Pesto Salmon over Red Kale Medley

Indulge in the exquisite flavors of our watercress and pistachio pesto salmon over a bed of vibrant red kale medley. This delectable dish showcases the perfect blend of pesto, salmon, zesty orange-citrus & white balsamic vinaigrette, all over our unique Red Kale Medley.

Pistachio Pesto Ingredients:
Orange Citrus and White Balsamic Vinaigrette Ingredients:
Salad Ingredients:

Pistachio Pesto

  1. In a food possessor fitted with a blade, pulse to puree the chopped watercress with basil, pistachio, garlic, and orange zest. Do not over-mix into a full-on puree.
  2. With a rubber spatula, scrape down the sides to evenly puree and add orange juice, extra virgin olive oil, and seasonings. Continue to process until a thick pesto consistency has been reached. Can be prepared ahead of time to this point and kept chilled and tightly covered for a day or two (can go three but it tends to oxidize)

Orange Citrus and White Balsamic Vinaigrette 

  1. In a blender or small bowl with a whisk, combine mayonnaise, mustard, citrus zest, juices, white balsamic, and honey and blend to incorporate.
  2. Whisk or blend in olive oil to form an emulsion. Add fresh herbs and season with salt and pepper as needed. Reserve until ready for service.


  1. Pan sear or grill salmon portions to desired doneness.
  2. Meanwhile on serving plates or platters arrange orange slices and haricots verts alternately on the surface of the plate.
  3. Toss B&W red kale medley lightly with vinaigrette and mound onto the center of the plate.
  4. Top with salmon portion and top fish with pistachio pesto as desired.
  5. Garnish with whole chives, optional.

We’d love to hear your thoughts, ideas and comments on this recipe.

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