1lb King Salmon, filleted, skinned and pin bones removed)
½lb parsley, tarragon, chives, dill, fennel fronds (left whole)
1 head of fennel chopped
3tsp chamomile loose-leaf tea
2 gallons water
4 whole shallots (roasted at 350° in skins for 35 minutes. Let cool and scoop out middle)
2/4C grape seed oil or similar
4tsp Brazil nuts (untoasted)
1quart spinach (raw)
1tsp chives (chopped)
4tsp mustard green
Bring the water to a rolling simmer in a large saucepan. Add all the ingredients, except half of the herbs and let steep for 4 minutes. Bring back up to a simmer. Lay the salmon in a large baking dish, season with salt and pepper. Next, lay the rest of the whole herbs on the salmon. Pour the simmering water unstrained around the salmon and let sit for 15 minutes (for medium rare) or leave in the simmered water longer for desired doneness. Carefully take the salmon out and lay on a platter. Season with lemon juice and salt to taste. Serve the herb pesto on the side and spread on the fish.
Process in a blender or food processor until a smooth puree is achieved (make sure it’s not too hot). Add the spinach.
Blend for 2 minutes or until herbs are incorporated. Put into a clean container and top with olive oil.