Salmon Fillets With A Pesto Sauce Food

SALMON & PESTO-DRESSED VEG

Steps:

• For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
• Add 2 to 3 tablespoons of extra virgin olive oil-you need just enough to give it an oozy consistency - then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
• Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
• Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
• Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
• Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
• Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.

GRILLED SALMON WITH PESTO CRUST

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.

SALMON FILLETS WITH PESTO AND PISTACHIOS

Steps:

• Preheat the oven to 350°F
• Take four salmon fillets (do NOT use salmon steaks!) of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.
• Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
• Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them. The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.
• Bake for about 20-22 minutes until done.
• Serve immediately. (I serve it with roasted baby red potatoes and asparagus.).

SALMON FILLETS WITH A PESTO SAUCE

Steps:

• In a food processor, add mint, Parmesan cheese, coriander, garlic, green onions, basil, chili sauce. Carefully pour 1/4 cup olive oil in while blending thoroughly, set to one aside.
• In a large dish, combine 1/4 cup olive oil, lemon juice, 1/4 cup white wine and pepper. Add salmon and marinate 15 minutes.
• Heat some oil in a pan and cook salmon until starts to flake 4-6 Min's a side depending on the thickness of the fillet. Or grill on the BBQ 12-15 Min's, again according to the weight you have bought.
• While salmon is cooking. Combine in a saucepan, cream and 1/4-cup white wine and bring to a boil, reduce heat and simmer stirring a couple of minutes until reduced slightly, add chicken stock and stir to dissolve, add the garlic mixture, simmer a few more minutes, stirring to allow the potent flavour of the garlic to settle down.
• To Serve: Arrange salmon on a plate pour sauce over and top with grated parmesan cheese. I served mine with wild rice and herbs, but serve with you favourite vegetables or salad whatever you prefer.

PESTO SALMON

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.

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.

SALMON WITH PESTO MAYONNAISE

Steps:

• Preheat broiler.
• Broil fillets 4 inches from the heat for 4-6 minutes per 1/2-inch thickness.
• Remove from broiler.
• Combine mayonnaise and pesto sauce, spread on fillets.
• Combine bread crumbs and parmesan. Sprinkle over pesto mayonnaise.
• Return to broiler for 1-2 minutes more, until lightly browned on top.

PAN SEARED SALMON WITH LEMON BASIL PESTO

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.

SALMON PESTO PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
• Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
• For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
• Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.

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.