Slow Roasted Salmon With Pistachio Pesto, Sweet Sake Wasabi Oil And Tunisian Carrot Mash

Methods/steps

spray a baking pan with crisco no-stick cooking spray; place the salmon in the pan and spray the fish with crisco cooking spray; season with salt and pepper.
place in a preheated 180°F oven for about 25 to 30 minutes, until the fish is just cooked and translucent. roast longer if you like it more well done.

pistachio pesto
1 cup packed fresh basil leaves
3-4 garlic cloves, cut into pieces
1/2 cup shelled, roasted pistachio nuts
1/4 cup crisco pure canola oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup grated romano cheese

place the basil, garlic, nuts, crisco pure canola oil, salt, and pepper in a food processor fitted with the metal blade or in a blender and puree. stop and scrape the sides down two or three times to puree evenly. add the cheese and process about 10 to 15 seconds. do not over-process; the pesto should have texture.

sweet sake wasabi oil
makes about 1 cup
1/2 cup wasabi powder
3 tablespoons granulated sugar
1/2 cup water
2 tablespoons sake
1/2 cup crisco pure canola oil

in a bowl combine the wasabi powder and sugar and whisk together to blend well. gradually whisk in the water and sake. blend very well. whisk in the crisco pure canola oil and let stand about 30 minutes. whisk well to blend before using.

tunisian carrot mash
1-1/2 pounds carrots, peeled and cut into small pieces
2-3 garlic cloves, finely minced
2 tablespoons crisco pure canola oil
2 tablespoons fresh orange juice
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
salt and pepper, to taste

place the carrots in a pot with salted water. bring to a boil and cook until they are very tender. drain well. place carrots in a bowl and mash. add remaining ingredients and mix well. season with salt and pepper to taste.

salmon can be served warm or at room temperature. to serve: spoon some tunisian carrot mash on plate. place slow roasted salmon partially on the carrot mash and top each with the pistachio pesto and put some on the plate. drizzle with wasabi oil. enjoy!