Pesto Rubbed Baked Salmon With Smashed Cucumber And Green Apple Salad Food

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PESTO-RUBBED BAKED SALMON WITH SMASHED CUCUMBER AND GREEN APPLE SALAD



Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Unsalted butter, softened, as needed
Kosher salt and freshly ground black pepper
Six 6-ounce skinless salmon fillets, preferably wild
3 tablespoons prepared pesto
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1 English cucumber, peeled
Kosher salt and freshly ground black pepper
1/4 cup finely diced pitted Medjool dates (about 6)
2 green apples, cored and cut into 1/4-inch dice
1/2 cup toasted pine nuts
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
Juice of 1 lemon

Steps:

  • For the salmon: Preheat the oven to 300 degrees F.
  • Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper.
  • In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces).
  • For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined.
  • Serve the salmon fillets on warm plates with the salad on the side.

PESTO SALMON



Pesto Salmon image

This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!

Provided by Blon-Dish

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 salmon fillets (no skin)
3 tablespoons extra virgin olive oil
fresh ground pepper
3/4 cup prepared pesto sauce (refrigerated) or 3/4 cup fresh homemade pesto sauce
1/2 cup parmesan cheese
3 sliced plum tomatoes (optional)

Steps:

  • Lightly coat a baking pan with cooking spray.
  • Place each salmon fillet in the baking pan and drizzle with olive oil.
  • Apply freshly ground pepper to taste over each fillet.
  • Gently spread pesto sauce over each fillet.
  • Sprinkle parmesean cheese over each fillet.
  • Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
  • Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2

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