I told you last week I was going to do it...
There's a couple of reasons for this:
One - King Salmon has a super high fattiness to it, so it lends itself extremely well to quick, high heat cooking.
and Two - it's really... really expensive. So to keep you from passing out at the market trying to buy enough to feed 4 people, I decided to come up with several ways to use a little and get a lot out of your Copper River King Salmon.
The omelette the other night used 3 ounces for 2 people, and tonight we're only using 4 ounces for 4 to 8 people (depending if you're doing the pizza as an appetizer or entree.) - so, with just under a half pound of fish, we've successfully fed 6 people. That's a winner, winner fishy dinner any day in my book.
So, the pizza.
You're going to read below that this is one of those french-bread-dough-in-a-tubes. Don't be hatin'. It actually makes a stupid good crust, and I'm all about less time in the kitchen when it's 99 degrees outside.
You could use any crust you have... or one of those bobobobolio things, or make your own. Bear in mind, with the tube thingy, I was in and out of the kitchen in 20 minutes, fresh hot pizza in hand. ... let's see you do that with a homemade crust.
And.. there is dairy... and wheat... so for my lactose and gluten intolerant friends, there are some work-arounds.
Go HERE and grab my Gluten-Free Pizza Crust, the sauce and topping work famously on it.
For a dairy work around, substitute the parmesan cheese for Daiya White Shredded Mozz substitute in the pesto as well as the topping.
King Salmon Pizza
with Fresh Pea Pesto
2 - 4 Entree
6 - 8 Appetizer
1 Cup Fresh or Frozen Peas
(if you're using fresh - sweat them in the micro for 2 minutes before proceeding)
1/2 Cup Parmesan Cheese - Grated
(+ a 1/4 Cup or so for topping)
1 Teaspoon Mint - Minced
1 Tablespoon Parsley - Minced
1 Clove Garlic
1/3 to 1/2 Cup Olive Oil
1 to 2 Tablespoons Water - In Reserve
Kosher Salt and Coarse Pepper to taste
4 Ounced King Salmon, Skin On - Thinly Sliced
1/2 Red Onion - Cut Thinly into Rings
1 Tablespoon Oil
1 - French Bread Dough in a Tube (the whack on the counter kind) I didn't use the pizza dough in a tube because the french bread roll crisps up more delicately, where the pizza roll tends to be on the tough side.
1 Baking Sheet
Small Saute Pan
- Preheat the oven to 500
- Place the salmon in the freezer for 30 minutes or so before you begin to firm it up so that it will be easier to cut thinly.
- If you haven't already done it, sweat the peas for a bit in the microwave just to soften them a bit
- Add the peas, Parmesan, mint, parsley, garlic and 1/2 the oil into the processor and whirr until smooth
- Taste test the pesto and add salt and pepper to your liking
- Add the rest of the olive oil and one tablespoon of the water, process again for about a minute. (If the pesto is pasty, add the second tablespoon of water and blend again to incorporate) - Set aside
- Whack open the dough and carefully unroll it onto one rectangle sheet
- Lightly spray the baking sheet with cooking spray and arrange the dough squarely as possible on the pan
- Place the sliced onions in the saute pan with the oil and allow them to wilt and brown slightly - set aside
- Spread all of the puree over the dough sheet - leave about an inch clear around the edges
- Thinly slice the salmon and place evenly over the prepared pizza
- Top with the sauteed onions
- Sprinkle the remaining cheese over the top, and add a little extra coarse pepper and kosher salt to finish
- Bake at 500 for 10 minutes
- Serve Immediately