Combining the flavors of summer with cucumbers and mint in the form of a rich pesto and fresh seafood, makes a great, quick dish that can be cooked on the hot summer nights.
Salmon from the Faroe Islands is my choice of fish, where the conditions are perfect for raising the best salmon in the world. Their long, proud history, deep roots in aquaculture and historic commitment to long term sustainability make Faroe Island Salmon one of the best options available.Don't season fish too early before cooking. Just before it goes in the pan. The salt can pull out moisture that can make the fish stick to the pan. Sear the fish over medium heat.
Halibut, scallops, swordfish or sea bass are all great options if you don't have salmon.Rinse salmon and pat dry with paper towel; set aside. Rinse all vegetables and herbs under cold water; set aside.In nonreactive bowl, mix cucumbers, ginger, apple cider vinegar and a pinch of salt and pepper. Mix and set aside.In another nonreactive bowl, mix pumpkin seeds, tomatoes, mint, Parmesan and olive oil. Season with salt and pepper. Set aside.Season salmon on both sides with salt and pepper.
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