Salmon with Arugula and Green Olive Pesto

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This pesto is a bright, rich and slightly tart sauce that’s great for fish and seafood.  The ingredients in my market that inspired this meal were Marcona almonds and pitted green Sicilian olives.   I could tell that these olives were at a perfect stage of curing–still some brightness left in their color–tart, but not too deeply cured flavor.

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Together with arugula, lemon zest, and lots of olive oil, these ingredients make the foundation for a beautiful, simple sauce.  This sauce is more flavorful and developed if made a couple of days before serving, and holds in the fridge without any discoloration whatsoever.

My fish market had the most perfect-looking, deep pink wild king salmon–worth the splurge.

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With the fish, we had a crunchy, fresh salad of arugula, shaved fennel, green olives, oranges and bulghur, dressed with olive oil and lemon juice.

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Arugula and Green Olive Pesto

2 c firmly packed arugula, washed and dried

1/3 c marcona almonds

1/2 c pitted green olives

1/2 c extra-virgin olive oil

zest of 1 lemon

salt to taste

Place all ingredients in food processor.

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Process until a coarse puree forms.

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Spoon over grilled fish or seafood of almost any kind.

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