Lunch: Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Recipe by Ryan Nomura Try to get wild Alaskan king salmon if it's in season. But any salmon will do, just make sure it's fresh. However, if there are no good quality scallops available, just omit them.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup unsalted macadamia nut pieces
1 cup packed fresh cilantro leaves
1/2 cup chopped green onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 lemon, zested and juiced
3/4 cup macadamia nut oil, or more as needed
Kosher salt to taste
4 tablespoons olive oil
8 (6 ounce) salmon fillets, with skin
16 large (U-10) scallops, tendon removed
kosher salt to taste

Instructions

Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

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