Elevating Salmon with Mediterranean Flair: Pan-Seared Salmon with Pistachio Pesto Recipe

We’re excited to share Chef Serge Krikorian’s recent appearance on THV11’s The Vine with hosts Ashley King and Adam Bledsoe, where he demonstrated one of our catering clients’ favorite dishes: Pan-Seared Salmon with Pistachio Pesto, served alongside a vibrant Quinoa Tabbouleh.

A Fusion of Flavors

This dish represents a perfect fusion of Mediterranean and modern American cuisine, combining the traditional elements of Italian pesto with a Middle Eastern twist through the addition of pistachios. Chef Serge’s version transforms the classic pine nut-based pesto into something more nuanced and rich, while maintaining the bright, herbaceous qualities that make pesto so beloved.

Technique Tips

The key to this dish’s success lies in properly searing the salmon to achieve a golden-brown crust while keeping the interior moist and tender. Chef Serge demonstrated his technique for achieving this perfect sear, emphasizing the importance of patting the salmon dry and allowing the pan to reach the proper temperature before adding the fish.

The Perfect Pairing

The accompanying Quinoa Tabbouleh offers a contemporary take on the traditional Middle Eastern salad, substituting quinoa for the traditional bulgur wheat. This makes the dish not only gluten-free but also provides additional protein and nutrients, creating a well-rounded meal that’s both healthy and satisfying.

Perfect For These Occasions

• Wedding receptions (particularly during spring and summer)
• Corporate luncheons
• Intimate dinner parties
• Health-conscious gatherings
• Special occasions requiring a sophisticated main course

Serving Suggestions

• As a standalone entrée with the quinoa tabbouleh
• Paired with roasted asparagus or Brussels sprouts
• Served over a bed of mixed greens for a lighter option
• Accompanied by crusty artisan bread for a heartier meal

The Recipes

Pan-Seared Salmon with Pistachio Pesto

For the Salmon:

• 4 fresh skinless salmon fillets (4–6 ounces each)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter (optional)
• Salt and freshly cracked black pepper

For the Pistachio Pesto:

• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup shelled pistachios
• 1/3 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Pat salmon fillets dry and season both sides with salt and pepper
2. Heat olive oil (and butter if using) in a large skillet over medium-high heat
3. Sear salmon for 3-4 minutes on first side
4. Flip carefully and cook additional 2-3 minutes until golden and flaky
5. While salmon rests, combine pesto ingredients in food processor and pulse until smooth
6. Plate salmon and top with generous spoonful of pesto

Quinoa Tabbouleh

Ingredients:

• 1 cup boiling water
• 1/2 cup quinoa
• 3 tomatoes, finely diced
• 5 green onions, sliced
• 3 cups parsley, minced
• ½ cup diced yellow pepper
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried mint

Instructions:

1. Cook quinoa in boiling water according to package (about 15 minutes)
2. Drain well and cool
3. Combine cooled quinoa with diced vegetables and herbs
4. Whisk together dressing ingredients
5. Toss everything together and adjust seasoning
6. Serve immediately or chill for enhanced flavor

Stay Connected

Want to see more of Chef Serge’s recipes and cooking techniques? Subscribe to our YouTube channel, Cooking with the Kriks, where we share weekly videos featuring everything from catering favorites to family recipes.