If you are looking for an impressive way to serve wild caught salmon for the holidays, I am here to rescue you!
Now, take into consideration that I harvested a shopping bag full of tarragon, so I took the time to figure out the measurements for a single batch. I also use this pesto with Greek yogurt to marinate my chicken thighs or pork tenderloins.
If you like more of a lemon taste, use an additional small lemon!
2 packages of fresh tarragon
1/4 cup flat leaf parsley
1 large lemon, zested & juiced
NOTE you should have a tablespoon of zest and
almost a 1/4 cup lemon juice
1 tablespoon shallot, minced
2 tablespoons raw sunflower seeds
2 tablespoons butter
Lemon flavored olive oil
De-stem the tarragon and parsley, add to food processor
Add lemon zest, lemon juice, shallots, sunflower seeds, butter cut in pieces
Pulse food processor and dribble lemon flavored oil until you achieve the pesto consistency you desire.
Spray olive oil on to baking sheet or pan, place salmon skin side down. Spread thin layer of the lemon tarragon pesto and let salmon sit for at least two hours.
Grill or smoke as you typically do for the size you have. Do not overcook!