Saturday, April 25, 2009

Pesto Crusted Salmon

Servings: 4

  • Salmon - 1.5 - 2 lb (750 gm) cut into 4, 2.5 inch wide fillets
  • Pesto* - 5-6 tbsp or as much is needed to coat the fillets
  • Chili powder - 1 tsp
  • Black pepper - 1/2 tsp
  • Salt - to taste (pesto will be salty)

  • Pesto:
  • Basil - 2 cup
  • Parmesan Cheese - 1/2 cup
  • Pine nuts - 1/2 cup, lightly toasted
  • Olive oil - 1/2 cup
  • Salt - 1/2 tsp
  • Black pepper - 1 tsp, freshly ground
  • 1. For the pesto, blend all the ingredients together in a food processor until coarsely ground. You can keep it refrigerated up to 3 weeks in a jar or sealed container.
  • 2. In a bowl, mix in the pesto with the chili powder, salt and pepper. Place the salmon fillets on a cutting board or a flat surface. Spread the pesto evenly on the fillets, flip and spread some more on the other side. Let it marinate for minimum of 1 hour, maximum of 4 hours (in which case, in the fridge).
  • 3. Heat your stove top grill on high, spray some olive oil on it. Grill the pesto covered salmon fillets for 2-3 min on each side. Remove and put it on a plate. Cover with a piece of foil and let it rest for 5-10 min before serving. This will keep the fish super moist and fully cooked through.
  • 4. Serve on a bed of wild or fruity rice and a side of vegetables. Bon App├ętit!
* If you do not wish to go through the trouble of making home-made pesto, you can also use your favourite store bought kind.


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