Pesto Crusted Salmon Fillet With Citrus Soy Sauce Recipes

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SWORDFISH WITH CITRUS PESTO



Swordfish With Citrus Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
  • Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

GRILLED SALMON WITH PESTO CRUST



Grilled Salmon With Pesto Crust image

Start with the great taste of grilled salmon then finish under the broiler to form a crust of homemade pesto. This recipe is easy to make, but tastes and looks like a gourmet meal.

Provided by LAURAVC

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

¼ cup pine nuts
½ cup coarsely chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
1 pound salmon fillet

Steps:

  • Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  • Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
  • Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 1.8 g, Cholesterol 81.4 mg, Fat 25.6 g, Fiber 0.5 g, Protein 28.3 g, SaturatedFat 4.6 g, Sodium 174.3 mg, Sugar 0.3 g

PESTO CRUSTED SALMON



Pesto Crusted Salmon image

Make and share this Pesto Crusted Salmon recipe from Food.com.

Provided by Momma Jenny

Categories     European

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs approximate size flank salmon, preferably with skin on
1 teaspoon salt
1/4 cup white wine
1 lemon, juiced
1 cup pesto sauce (I make my own so I can control how runny it turns out, but jarred is fine too)
1 lemon, sliced for serving

Steps:

  • Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Lightly salt the salmon. Marinate 15 minutes.
  • Preheat broiler.
  • Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
  • Place fish under the broiler. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned or even blackened crust.
  • Remove from the oven, and set aside for a few minutes. Slice remaining lemon half into thin slices. Serve with lemon slices or arrange on the whole flank for presentation.
  • notes: the size of the salmon can be much bigger or smaller depending on your party size without having to adjust the recipe. I make my pesto a day ahead so I have very little to do the day of the dinner party. I serve it with rice Recipe #191120. Leftovers are great cold on a salad with a light vinaigrette dressing.

Nutrition Facts : Calories 285.9, Fat 8, SaturatedFat 1.3, Cholesterol 117.9, Sodium 735.6, Carbohydrate 6.2, Fiber 2.5, Sugar 0.1, Protein 45.9

PESTO-GLAZED SALMON FILLET



Pesto-Glazed Salmon Fillet image

Impress dinner guests with this Italian-inspired baked salmon recipe. It's easy, too, with just three ingredients and 5 minutes of prep time. Enjoy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 3

2-lb salmon fillet
1/3 cup mayonnaise or salad dressing
1/3 cup basil pesto

Steps:

  • Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Place salmon fillet, skin side down, in dish. In small bowl, stir together mayonnaise and pesto; spread over salmon.
  • Bake uncovered 30 to 35 minutes or until salmon flakes easily with fork. Let stand 5 minutes. Place on serving platter. Cut into serving pieces.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 70 mg, Fat 2, Fiber 0 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

PESTO GRILLED SALMON



Pesto Grilled Salmon image

Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you'll have just the leftovers you need for tomorrow night's pasta dish. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 salmon fillet (3 pounds)
1/2 cup prepared pesto
2 green onions, finely chopped
1/4 cup lemon juice
2 garlic cloves, minced

Steps:

  • Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.

Nutrition Facts : Calories 262 calories, Fat 17g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

GLAZED PECAN-CRUSTED BAKED SALMON



Glazed Pecan-Crusted Baked Salmon image

Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.

Provided by Christopher Gomez

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 12

½ cup fresh bread crumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
¼ cup olive oil
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon garlic powder
6 (4 ounce) fillets salmon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
  • Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
  • Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
  • Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 18.3 g, Cholesterol 62 mg, Fat 23.8 g, Fiber 1.7 g, Protein 25.2 g, SaturatedFat 3.1 g, Sodium 873.7 mg, Sugar 10.2 g

PESTO SALMON



Pesto Salmon image

A flavorful pesto helps keep the fish moist, and toasted bread crumbs give the entree a nice finishing touch. "I like to use fresh basil from the garden for this easy dish," notes Lee Bremson of Kansas City, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 slice bread
1/4 cup lightly packed fresh basil
2 tablespoons packed fresh parsley
2-1/2 teaspoons olive oil
1/2 teaspoon pine nuts
1/4 teaspoon minced garlic
Dash salt
Dash coarsely ground pepper
2 salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 400°. For pesto, tear bread into pieces; place in a miniature food processor. Pulse until fine crumbs form. Set aside 1 tablespoon. To the remaining bread crumbs, add the basil, parsley, oil, pine nuts, garlic, salt and pepper; cover and process until finely chopped. , Place salmon on a baking sheet coated with cooking spray. Spread with pesto. Sprinkle with reserved bread crumbs. Bake, uncovered, until fish flakes easily with a fork and crumbs are lightly browned, 20-22 minutes.

Nutrition Facts : Calories 406 calories, Fat 25g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE



Pesto-Crusted Salmon Fillet With Citrus-Soy Sauce image

Make and share this Pesto-Crusted Salmon Fillet With Citrus-Soy Sauce recipe from Food.com.

Provided by AbbaGav

Categories     Kosher

Time 2h

Yield 12 serving(s)

Number Of Ingredients 23

2 tablespoons pine nuts
1/2 teaspoon garlic
salt and pepper
6 cups basil, thoroughly washed and dried
1/2 cup olive oil
3/4 cup breadcrumbs
1 tablespoon olive oil
1/2 cup ginger, minced
1/4 cup shallot, minced
1/8 cup garlic, minced
1 cup dry white wine
1/8 cup champagne vinegar
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 cup grapefruit juice
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1 1/2 cups chicken stock, reduced to 1/2 cup
1 cup olive oil
6 salmon fillets
1 tablespoon olive oil
3/4 cup breadcrumbs
1 teaspoon butter

Steps:

  • Preheat oven to 180°C.
  • Prepare the pesto: In the bowl of a food processor place pine nuts, garlic, salt and pepper. Blend.
  • Add the basil and process again.
  • With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally.
  • Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. This might yield more pesto than strictly needed for the dish, depending on how much salmon you are preparing.
  • Prepare the citrus soy sauce: In a non-reactive saucepan, saute the ginger in 1 tbs olive oil for 1 minute over medium heat.
  • Add the shallot and garlic and continue cooking for 1 minute longer.
  • Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce and all 3 fruit juices. Reduce the liquid volume down to 1 cup.
  • Add the chicken stock, bring it to a boil, and cook another 3 minutes.
  • Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
  • Prepare the fish: Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Wipe out the pan and reserve for later use.
  • Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame.
  • Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
  • Serve with the citrus soy sauce, perhaps with orange wedges around the dish and perhaps on a bed of spinach.

Nutrition Facts : Calories 599.9, Fat 39, SaturatedFat 6, Cholesterol 74.9, Sodium 612.6, Carbohydrate 21.3, Fiber 1.6, Sugar 6.5, Protein 37.3

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