SALMON WITH QUICK PARSLEY WALNUT PESTO RECIPE BY TASTY
Here's what you need: salmon fillet, fresh parsley, walnuts, garlic, pepper, lemon juice, olive oil, pepper, salt, cayenne pepper, olive oil, lemon juice
Provided by Julie Klink
Categories Lunch
Yield 1 serving
Number Of Ingredients 12
Steps:
- Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
- Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
- In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
- Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
- Spread the parsley walnut mixture over salmon. Serve immediately.
- Enjoy!
SALMON AND LEMON GRASS PESTO
I really love this pesto on fish, I like salmon but you could use any fish you like. Its nice served with simple baby potatoes and perhaps some mesclun or rocket with a seeded mustard dressing
Provided by Latchy
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the 1st 6 ingredients together until mixture becomes a paste.
- Cover the pesto and refrigerate until required.
- Heat enough oil or use oil spray on the base of large pan.
- Cook fish on both sides until cooked as you desire it.
- Serve the fish topped with the pesto.
Nutrition Facts : Calories 234.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 86.7, Sodium 114, Carbohydrate 2.7, Fiber 0.7, Sugar 1.1, Protein 35.1
PESTO SALMON AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
- Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
- After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.
Nutrition Facts : Calories 486, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 101 milligrams, Sodium 198 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 43 grams
GARLICKY PESTO SALMON WITH PENNE
This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.
Provided by Danii
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
- Meanwhile, cut salmon into small pieces.
- Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
- Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
- Sprinkle with Parmesan cheese and parsley and serve hot.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g
CHILI, COCONUT AND LEMON GRASS PESTO
Make and share this Chili, Coconut and Lemon Grass Pesto recipe from Food.com.
Provided by lindseylcw
Categories Coconut
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Strip tough outer leaves from lemon grass and chop roughly.
- put this and rest of ingredients into processor and puree.
- will keep in fridge for 2 weeks if covered in oil.
- Note add fresh coriander if liked.
Nutrition Facts : Calories 84.7, Fat 8.4, SaturatedFat 2.9, Sodium 75.1, Carbohydrate 2.8, Fiber 0.8, Sugar 1.1, Protein 0.5
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