Pesto Inspired Salmon

by Marjan
Hope you enjoyed last week's easy recipe for baked salmon using less than 5 ingredients. There is always a great demand for salmon recipes. It appears most consumers prefer salmon not only because of it's nutritional values (such as being rich in Omega-3 fatty acid, vitamin D, protein, and selenium) but also because it is readily available, very low on mercury and less pesky bones to remove and watch out for.
This past spring, I posted one of my favorite salmon recipes as well which earned a lot of attention as I fused basil, strawberries, and garlic to dress my fish. Pairing fruit with fish can be tricky for most; however, the combination of flavors did compliment one another and it was a grand hit! If you missed it, click here for the recipe.
Still inspired with basil and salmon, I am marrying these two flavors once again. Slightly out of the box yet again, however, your palate will enjoy the earthiness of pine nuts and basil complimented with bold garlic and lemon accents. If you enjoy making everything from scratch as I do, this recipe requires less than 5 ingredients as well and it is delicious, fast and easy. However, to make it even more simple, ready made pesto from your local market may be used as well.
Shirl shared her fantastic recipe for basil pesto a while back. If you have not tried it, click here.



Our garden has rendered a nice little harvest of basil and tomatoes this year! Therefore, I prepared a16 oz. jar of pesto which should last for the remainder of our summer days. For this salmon recipe, I simply added lemon juice and zest along with a touch of red chili flakes to dress my sockeye fish. Perfectly roasted fish made to perfection in less than thirty minutes! A great recipe to keep on hand for week days; I promise your family will welcome the spectrum of taste basil brings to salmon.
Hope you enjoy this recipe as much as I do!



Ingredients:
Serves 6
6  four oz. sockeye salmon filet (or one 1/2 of whole sockeye salmon)
roughly 1 cup chopped heirloom tomatoes
1 large lemon juice and zest
Sea salt and freshly ground black pepper
1/4 teaspoon red chili flakes
6 tablespoons of basil pesto

Basil Pesto recipe rendering 1 cup:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/4 teaspoon sea salt
1/2 cup quality extra virgin olive oil
1/2 cup freshly grated pecorino cheese
1/4 teaspoon freshly ground black pepper

In a food processor, combine basil, garlic, salt and nuts; pulse until coarsely chopped. Add olive oil and continue to pulse until desired pesto consistency is achieved. Mix in cheese and black pepper, stirring with a spoon to combine all ingredients and transfer pesto to a small jar with matching lid. Pesto may be stored in fridge for up to 2 weeks (color does change slightly with time). Remaining pesto may be add to your favorite pasta or roasted chicken throughout the week.

Preheat oven to 450° F/Broil with rack in the middle. In a small bowl, blend 6 tablespoons of pesto, lemon juice and zest, red chili flakes, salt and pepper. Arrange fish on lightly greased flat baking sheet. Spoon 1 tablespoon of pesto onto each filet and spread to cover entire fish. Toss desired amount of heirloom tomatoes on top of pesto.

Place fish in the oven for 8-10 minutes for single filets or 15 minutes if broiling half a salmon. Remove and serve flaky, succulent salmon!












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