Pesto Crusted Salmon Fillet With Citrus Soy Sauce Food

PESTO GRILLED SALMON

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.

PESTO CRUSTED SALMON

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.

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

SOY-MAPLE SALMON WITH CAULIFLOWER AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
• Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
• Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
• Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE

Steps:

• Preheat oven to 180°C.
• Prepare the pesto: In the bowl of a food processor place pine nuts, garlic, salt and pepper. Blend.
• 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. This might yield more pesto than strictly needed for the dish, depending on how much salmon you are preparing.
• Prepare the citrus soy sauce: In a non-reactive saucepan, saute the ginger in 1 tbs 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.
• Prepare the fish: 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. 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.
• Serve with the citrus soy sauce, perhaps with orange wedges around the dish and perhaps on a bed of spinach.

BROILED SALMON FILLET WITH MUSTARD DILL SAUCE

Steps:

• Preheat broiler.
• Rinse salmon and pat dry.
• Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce.
• Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through.
• Transfer salmon to a platter and garnish with herbs.
• Serve salmon warm or at room temperature with mustard dill sauce.