Crisp-Sided Salmon With Fresh Coriander Pesto
Getting Ahead: “The pesto can be made up to 48 hours ahead and kept, covered, in the refrigerator. It can also be frozen. The salmon should be cooked just before serving.” ORDER OF WORK:
- 4 pieces of fresh salmon fillet, with skin, weighing about 175 g (6 oz) each
- 3 tbsp (45ml) vegetable oil
- 1 lemon
- 2 tsp (10 ml) coarse sea salt
- coriander leaves
- #For the fresh coriander pesto#
- 1 large bunch of fresh coriander
- 3 garlic cloves, peeled
- 2 tbsp (30 ml) pine nuts
- 2 1/2 fl oz (75 ml) olive oil
- 1 oz (30g) grated Parmesan cheese
- salt and pepper
- #This baked salmon recipe is a popular method for cooking fish: fillets are fried until crispy on the skin side, and only lightly cooked on the top. Rich fish such as salmon and bass are particularly suitable for cooking in this way. You may also find here a pesto recipe made with fresh coriander ant it is the perfect partner for this healthy salmon dish.# Make the Fresh Coriander Pesto: Put the coriander leaves in the food processor with the garlic, pine nuts, and 30 ml (2 tbsp) olive oil. Add the grated cheese. “Coriander leaves for pesto are stripped from stalks”
- With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream.
- Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper. #Prepare And Cook The Salmon# lf necessary, pull out any pin bones from the pieces of salmon fillet with the tweezers.
- Cut off any fatty or bony edges from the pieces of salmon. Trim the pieces neatly.
- Rinse the pieces of salmon under cold running water. Transfer them to paper towels and pat dry. “Salmon must be thoroughly dry before cooking” “Place fish skin-side down on paper towels”
- Transfer to a plate and brush the skin side of each piece of salmon fillet with some of the vegetable oil.
- Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down.
- Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare. Meanwhile, slice the lemon for decoration. “If you prefer your salmon fully cooked, cover the pan, and continue cooking 1-2 minutes.” #TO SERVE# Transfer the salmon fillets to warmed individual plates, sprinkle them with the sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves. “Pink salmon contrasts in both taste and colour with green pesto”