Salmon With Pesto Cream Sauce Food

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.

GRILLED SALMON WITH CREAMY PESTO SAUCE

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.

PESTO SALMON

Steps:

• Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.

SALMON WITH PESTO & PASTA

Steps:

• Cook pasta until almost tender, about 10 minutes (Do not drain).
• Meanwhile, heat the oil in a frying pan, add the onion and fry for about 5 minutes until softened.
• Drain the salmon discarding any skin and bones, flake salmon roughly with a fork.
• Add the peas to the pasta and cook for a further 3 minutes.
• Drain the pasta and peas, retaining 2 tablespoonfuls of the cooking water, return pasta and retained water to the pan.
• Stir in pesto, lemon juice, Parmesan, onion and flaked salmon.
• Season lightly with salt and pepper and toss gently.
• Serve immediately, garnished with the Parmesan shavings.

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 WITH PESTO CREAM SAUCE

Steps:

• Season salmon if you choose and either sear in a pan, then place in oven to cook until finished or grill. Keep warm if it finishes prior to the sauce.
• In the meantime, warm the olive oil in a saute pan until just warm and add pesto and heat on medium until it becomes more liquid.
• Add cream and half and half and bring to a gentle boil while whisking. Continue to cook over low heat stirring frequently until thickened.
• Add parmesan cheese and stir until melted.
• Serve salmon on a bed of the sauce.

PESTO SALMON AND POTATOES

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.

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 CREAMY PESTO SAUCE

Steps:

• Season the fish as desired. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 3 minutes (try not to turn it sooner- it may stick to the skillet). Turn the fish over. Cook for 2 minutes or until well browned. Remove the fish from the skillet.
• Add the tomatoes to the skillet and cook for 3 minutes or until they begin to burst, stirring occasionally. Stir the soup and water in the skillet and heat to a boil. Stir in the pesto and spinach and cook until the spinach is wilted.
• Return the fish to the skillet. Reduce the heat to low. Cook for 1 minute or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice

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 PUFF PASTRY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
• Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
• Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
• Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
• Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
• Seal the edges by pressing onto the seams of the fish silhouette.
• Use a knife to make indents for the head and fin details.
• Use the tip of the spoon to create indents of the scales.
• Brush the pastry with egg wash.
• Bake for 40 minutes, or until golden brown.
• In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
• Slice and serve while hot.
• Enjoy!

ROAST SALMON WITH PESTO SAUCE & BEETROOT SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Season the salmon fillets and put them on the tray, skin-side down. Drizzle the tops with a little oil and cook for 10-12 mins.
• Meanwhile, in a bowl, combine the beetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a small bowl, mix, then season. Serve the salmon fillets with the crunchy slaw and pesto sauce.

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.

CREAMY PESTO PASTA WITH SALMON

Steps:

• 1. Boil water & put on pasta.
• 2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey.
• 3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken.
• 4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente.
• 5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan).
• 6. Poor creamy pesto sauce with mushrooms over cheese and pasta.
• 7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!

GARLICKY PESTO SALMON WITH PENNE

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.

PAN FRIED SALMON WITH CREAM CHEESE PESTO

Steps:

• Bring salmon to room temperature about 15 minutes before cooking. Heat a large skillet with oil over medium-low heat. Season fish with salt and pepper, and place salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.
• In a small pot add half and half, pesto, and cream cheese, stir together well over low heat until the cream cheese sauce is combined well.
• Spoon about two tablespoons of the pesto cream cheese sauce over the salmon. You may want to serve with a lemon slice along with the fish.

SALMON PENNE WITH BASIL PESTO CREAM SAUCE, ARTICHOKES, AND ASPARAGUS

Steps:

• Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
• While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
• While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
• Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.