PESTO GRILLED SALMON
Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you'll have just the leftovers you need for tomorrow night's pasta dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.
Nutrition Facts : Calories 262 calories, Fat 17g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
PESTO GRILLED SALMON
Make and share this Pesto Grilled Salmon recipe from Food.com.
Provided by keort
Categories Weeknight
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Put sauce ingredients in food processor and blend until creamy.
- Coat grill rack with oil and place salmon skin down. Grill covered over medium heat for 5 minutes (can broil if you don't have a grill).
- Spoon pesto over salmon reserving 1/4. Grill 15-20 minutes more basting with remaining pesto occasionally until fish flakes with fork.
CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- This recipe is for OUTSIDE gas or charcoal plank-grilling.
- For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
- Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
- Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
- Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
- Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.
PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
- Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
- To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
- In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
- In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
- Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
- Preheat oven at 350 degrees.
- Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.
GRILLED SALMON WITH PESTO CRUST
Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.
Provided by LAURAVC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
- Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
- Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g
GRILLED PESTO SALMON
Spend just 20 minutes cooking this delectably flaky Grilled Pesto Salmon! Your family will thank you when you serve them this pesto salmon recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 min. or until fish flakes easily with fork.
- Meanwhile, cook and stir cream cheese and milk in small saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in pesto.
- Serve fish topped with sauce and parsley.
Nutrition Facts : Calories 350, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
PECAN-CRUSTED GRILLED SALMON
Enjoy this easy, elegant entrée hot off the grill in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
- When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
- Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
- With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
GRILLED SALMON WITH CREAMY PESTO SAUCE
This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
- Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
- Serve fish topped with sauce and parsley.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 3.1 g, Cholesterol 85.8 mg, Fat 25.4 g, Fiber 0.3 g, Protein 28 g, SaturatedFat 8 g, Sodium 226.2 mg, Sugar 0.7 g
PESTO CRUSTED SALMON
Make and share this Pesto Crusted Salmon recipe from Food.com.
Provided by Momma Jenny
Categories European
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Lightly salt the salmon. Marinate 15 minutes.
- Preheat broiler.
- Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
- Place fish under the broiler. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned or even blackened crust.
- Remove from the oven, and set aside for a few minutes. Slice remaining lemon half into thin slices. Serve with lemon slices or arrange on the whole flank for presentation.
- notes: the size of the salmon can be much bigger or smaller depending on your party size without having to adjust the recipe. I make my pesto a day ahead so I have very little to do the day of the dinner party. I serve it with rice Recipe #191120. Leftovers are great cold on a salad with a light vinaigrette dressing.
Nutrition Facts : Calories 285.9, Fat 8, SaturatedFat 1.3, Cholesterol 117.9, Sodium 735.6, Carbohydrate 6.2, Fiber 2.5, Sugar 0.1, Protein 45.9
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