Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pan-fried salmon with fresh tomato pesto. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. Pan sear salmon and top with a pleasantly salty and spicy olive and tomato pesto. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers, if desired. Top each with a fillet of the fish, spooning the tomato, prawn and fresh herb dressing on top of each.
Pan-fried salmon with fresh tomato pesto is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Pan-fried salmon with fresh tomato pesto is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pan-fried salmon with fresh tomato pesto:
- Prepare 2 centre-cut salmon fillets, deboned and descaled
- Prepare Large handful fresh basil leaves (about 28 g)
- Prepare 1 pkg (284 g) miniature San Marzano tomatoes
- Get 1 large clove garlic, chopped
- Take 1/4 tsp red pepper flakes
- Make ready 3 tbsp extra virgin olive oil
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. Warm a large nonstick skillet with oil over medium-low heat. This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe.
Instructions to make Pan-fried salmon with fresh tomato pesto:
- 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. This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. Place each salmon fillet in the baking pan and drizzle with olive oil. Apply freshly ground pepper to taste over Gently spread pesto sauce over each fillet. Season and fry the salmon fillets in a hot pan with a little olive oil, allowing them to colour on one side before turning the fillets and repeating the process.
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