Pan-fried salmon with fresh tomato pesto Recipe. Pan Fried Salmon with a tomato pesto crust served with creamed potatoes & fresh market vegetable - Picture of The Flying Enterprise, Cork. Top each with a fillet of the fish, spooning the tomato, prawn and fresh herb dressing on top of each. Heat a frying pan until hot and add the sea bass, skin-side down.
Lay the salmon on the green beans, and spread on the pesto.
Fold the parchment paper over the salmon, and cinch.
This is a salmon fillet served with a fresh pesto on top.
You can have Pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you achieve it. The Best Pan-fried salmon with fresh tomato pesto Recipe - Recipe: Yummy Pan-fried salmon with fresh tomato pesto
Ingredients of Pan-fried salmon with fresh tomato pesto Recipe
- You need 2 of centre-cut salmon fillets, deboned and descaled.
- You need of Large handful fresh basil leaves (about 28 g).
- Prepare 1 pkg (284 g) of miniature San Marzano tomatoes.
- It's 1 of large clove garlic, chopped.
- Prepare 1/4 tsp of red pepper flakes.
- You need 3 tbsp of extra virgin olive oil.
You could use a store-bought pesto if you like, but homemade is so much better and so easy to do. Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor. Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Pan-fried salmon with fresh tomato pesto step by step
- Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While you're waiting to flip the salmon, whip up the sauce..
- Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies..
- Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, it'll be in demand)..
Warm a large nonstick skillet with oil over medium-low heat. Add the tomatoes to the pan, sprinkle sea salt, pepper and squeeze. Meanwhile, mix the warm spaghettini with the pesto and parsley. Arrange the sunblush tomatoes and the mozzarella in a bowl top with the warmed pasta top with the cooked salmon. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all.