SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
STEPHAN'S BROILED SALMON PESTO
This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.
Provided by Stephan Schwartz
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 4
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. 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 about nine inches from heat source. 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 crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.
Nutrition Facts : Calories 916.9 calories, Carbohydrate 12.7 g, Cholesterol 163.9 mg, Fat 67.4 g, Fiber 5.2 g, Protein 62.6 g, SaturatedFat 16.4 g, Sodium 851.1 mg, Sugar 0.3 g
PESTO SALMON
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. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!
Provided by Blon-Dish
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Apply freshly ground pepper to taste over each fillet.
- Gently spread pesto sauce over each fillet.
- Sprinkle parmesean cheese over each fillet.
- Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2
TOMATO PESTO SALMON RECIPE BY TASTY
Here's what you need: skinless salmon, zucchinis, olive oil, salt, pepper, cherry tomatoes, pesto
Provided by Robin Broadfoot
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F (200˚C).
- On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
- Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
- Bake for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 21 grams, Fat 68 grams, Fiber 7 grams, Protein 44 grams, Sugar 12 grams
PESTO SALMON AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
- Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
- After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.
Nutrition Facts : Calories 486, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 101 milligrams, Sodium 198 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 43 grams
SPRING SALMON, POTATO AND PESTO TERRINE
Provided by Linda Wells
Categories appetizer
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Peel the potatoes and place in a large pot. Cover with cold salted water. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily. Drain and allow to cool only long enough to handle. Slice the potatoes into 1/4-inch-thick slices.
- Cut the salmon into 3 pieces and season both sides with salt and pepper. Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil. There should be enough liquid to cover the fish. Brush a piece of wax paper with oil and place over the fish. Cook over medium heat. When the liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or until the fish is slightly pink in the center. Remove the salmon from the liquid and cool. Then break the meat with your fingers into small - about 1 1/2 inches - pieces.
- Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
- Place an even layer, about 1/4-inch deep, of salmon on the bottom of the mold. Press the salmon evenly into the mold. Using a pastry brush, brush the salmon with pesto.
- Place a layer of potatoes on top of the salmon-pesto layer. Trim the potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.
- Repeat the process until there are 3 layers each of salmon and potatoes.
- Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine. Refrigerate overnight.
- Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste. Mince the remaining shallot and mix into the vinaigrette. Just before serving, add the shredded basil and pieces of broken walnuts.
- Dress the greens, reserving some vinaigrette for saucing the terrine. Divide the greens among eight plates, placing the greens in the center.
- Cut the terrine into eight slices. Place a piece on the greens and drizzle on the remaining vinaigrette.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 773 milligrams, Sugar 3 grams
SALMON AND AVOCADO TERRINE
Provided by Food Network
Categories dessert
Yield 8 to 10 as part of a selection
Number Of Ingredients 13
Steps:
- To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
- In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
- Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.
PESTO SALMON PUFF PASTRY RECIPE BY TASTY
Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
- Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
- Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
- Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
- Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
- Seal the edges by pressing onto the seams of the fish silhouette.
- Use a knife to make indents for the head and fin details.
- Use the tip of the spoon to create indents of the scales.
- Brush the pastry with egg wash.
- Bake for 40 minutes, or until golden brown.
- In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
- Slice and serve while hot.
- Enjoy!
Nutrition Facts : Calories 970 calories, Carbohydrate 58 grams, Fat 69 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE
A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.
Nutrition Facts :
SEARED SALMON WITH LINGUINE AND RAMP PESTO
Make and share this Seared Salmon With Linguine and Ramp Pesto recipe from Food.com.
Provided by Queen Dana
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
- * Can be made 1 day ahead; cover and chill.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
- Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
SALMON TERRINE
Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.
Provided by kimnantes
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 3h40m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
- Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
- Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g
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4.7/5 (3)Total Time 30 minsCategory DinnersCalories 345 per serving
- Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
- Cut any of the larger baby potatoes in half then dump them onto the sheet pan. Drizzle with olive oil, a tablespoon of pesto and season with salt and pepper. Toss the potatoes with your hands until coated and spread into an even layer. Bake for 15 minutes then remove from the oven.
- Move the potatoes to one side of the sheet pan and place the salmon fillets on the other side. Season with salt and pepper and spread a heaping teaspoon of pesto on the top of each fillet. Bake another 8-12 minutes depending on the thickness of your salmon fillets. The internal temperature should be 140° F. when removed from the oven.
- Remove the salmon and potatoes from the oven and squeeze lemon juice over everything. Let the salmon rest for 5 minutes before serving.
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