Heat oven to 300°
and toast pecans on a cookie sheet until you can smell the
aroma of toasted pecans, about 20 minutes.
Salmon and pat dry.
Butterfly fillets with
a sharp knife if desired.
Rub salmon with olive
oil; salt and pepper both sides.
skillet or other heavy skillet over medium heat.
jalapenos by removing the tops and splitting lengthwise.
De-rib and remove the
seeds with a sharp knife.
cold butter into ˝ tablespoon pats.
zest of ˝ small lemon and chop finely.
rosemary into very fine pieces.
Add the butter,
chopped jalapenos, pecans rosemary, and lemon zest to a
Process 5-8 seconds
and scrap the bowl.
Repeat 2-3 times until
paste has formed.
Do not over process.
Make a bed,
the width and length of the salmon, on two plates with the
pesto and place a piece of the cooked salmon over each.
baked potato and green salad.