Pan-fried salmon with fresh tomato pesto. Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. If you like this recipe let us know in the comments below and for more delicious recipes check out Jo.com. Pan sear salmon and top with a pleasantly salty and spicy olive and tomato pesto.
Top each with a fillet of the fish, spooning the tomato, prawn and fresh herb dressing on top of each. Pan Fried Salmon with a tomato pesto crust served with creamed potatoes & fresh market vegetable - Picture of The Flying Enterprise, Cork. 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. You can cook Pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Pan-fried salmon with fresh tomato pesto
- It's 2 of centre-cut salmon fillets, deboned and descaled.
- You need of Large handful fresh basil leaves (about 28 g).
- You need 1 pkg (284 g) of miniature San Marzano tomatoes.
- Prepare 1 of large clove garlic, chopped.
- Prepare 1/4 tsp of red pepper flakes.
- Prepare 3 tbsp of extra virgin olive oil.
Season the fish with salt and pepper. Place the salmon, skin-side up in the pan. 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.
Pan-fried salmon with fresh tomato pesto instructions
- 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)..
Fold the parchment paper over the salmon, and cinch. roast the salmon in over to almost cooked and leave to rest. boil the gnocchi in salted water, once cooked saute in olive oil to give colour. add in toms, cooked onion, spinach. once the veg is cooked add the pesto. plate in a pasta bowl, with the gnocchi in first, then sporadic little bloobs of the sweet pot. Pan fried salmon with tender asparagus and courgette. Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming.