Nieman Marcus Pesto-Seared Salmon

Make the basil pesto: Place the basil leaves and garlic in the bowl of a food processor and blend to a fine paste, stopping occasionally to scrape down the sides of the bowl with a spatula. Add the cheese and pine nuts and blend until smooth. With the machine running, pour the olive oil through the feed tube in a steady stream and mix until well incorporated.

Place the salmon fillets in a shallow glass baking dish and cover with the pesto. Cover and marinate in the refrigerator for about 4 hours.

Bring a pot of water to a boil. Blanch the asparagus for about 2 minutes until crisp tender and bright green. Do not overcook. Transfer to a bow l of ice water. When cool, drain, pat dry and set aside.

To prepare the sauce, pour the wine in a small saucepan and bring to a boil. Turn down the heat to a simmer and reduce the wine by half. Remove the pan from the heat and add the lemon juice and butter, several pieces at a time, whisking constantly until melted and thoroughly incorporated. Return sauce to a low heat, do not boil. Season with salt and add artichokes, pimientos, and basil. Keep the sauce warm.

Finely julienne the potatoes and soak in a bowl of ice water for 10 to 15 minutes. Drain and pat dry. In a fryer or saucepan, heat about 4 inches of vegetable oil to 350°. Carefully add the potatoes and deep-fry for about 15-20 seconds until golden brown. Drain on paper towels and sprinkle with salt.

Remove the salmon from the marinade and season with salt & pepper. Pour the olive oil in a sauté pan over medium heat. Add the salmon and sear for about 2 minutes per side to desired doneness. Remove from heat and cover with foil. Add 1 T butter to the pan. When melted, add the reserved asparagus and warm through.

To serve, arrange three asparagus spears in a fan shape in the center of the plate. Cover the bottom of the spears with a salmon fillet. Spoon the butter sauce around the plate and arrange the shoestring potatoes on top of the salmon.