Ingredients: |
Ingredients: PREP TIME: 20 mins - COOK TIME: 45 mins - YIELD: 4 servings
Special Equipment: Pestle & Mortar, Non-Stick Fry Pan, Spider (or slotted spoon), Fish Spatula
1 1/2 Lbs. Baby White Potato (2 per person + 1 for the pot).
1 Lb. Fresh Green Beans
1 Lb. Broccolini
4 - 5 oz. Salmon Fillets
EVOO
2 Lemons
For the Pesto:
3 TBS Pine Nuts
1-2 Garlic Cloves
2-3 oz. Fresh Basil
EVOO
1 oz. Freshly grated Parmesan Cheese
2 Lemons
|
Directions: |
Directions:To Make Pesto:
1. Place a small non-stick fry pan on medium heat, toss in pine nuts and fry till lightly colored. Remove from pan, set aside.
2. Peel garlic, run knife through and put in a Pestle and Mortar with a pinch of Kosher Salt.
3. Bash away till garlic becomes a paste.
4. Pick and tear Basil leaves and toss into Pestle and continue to bash; add the Pine Nuts and continue pounding, leaving a little bit of texture. Scrape mixture into small bowl.
5. Add 2 - 3 TBS of EVOO---you need just enough to bind the Pesto and give it an oozy consistency---then finely grate and stir through the Parmesan cheese.
6. Add a squeeze of lemon juice. (feel free to zest first and add); Have a taste and season with a pinch of salt and black pepper and another squeeze of lemon juice if needed.
To Cook Veg:
1. Scrub Potatoes, trim Beans and Broccolini.
2. Fill large saucepan 3/4 of the way up with water and put on high heat. When water is boiling, add 2-3 tsp of Kosher salt and return to full boil.
3. Carefully add Potatoes and cook for 15 mins, adding Beans and Broccolini for final 5 mins.
Meanwhile......
1. Heat a large non-stick frying pan over high heat.
2. Rub Salmon Fillets all over with EVOO and season well with Kosher Salt & black pepper.
3. Place fillets, SKIN side down in pan, turn heat down to medium and cook for 4 mins, or until skin is golden brown.
4. Using a Fish Spatula, turn fillets over, cook for 2 - 3 mins more, or until just cooked through.
5. Remove pan from the heat, rest for 30 seconds, then add a good squeeze of fresh lemon juice and give the pan a shake.
To Assemble Your Meal:
1. Drain the Veggies well (a spider works well for this task), and into a large bowl. Slightly crush a few potatoes before adding the Pesto. Using tongs to coat everything well.
2. Place Veggies on plates, add the Salmon Fillet to the side or, slightly leaning on top veg. Drizzle over pan juices, serve with lemon wedges. |
Personal
Notes: |
Personal
Notes: This is an INCREDIBLY flavorful meal. Fresh, handmade pesto is so much better than store bought. Plus, using a Pestle & Mortar gives the pesto a chunky texture compared to the puree that comes from using a food processor.
Crispy pan fried Salmon skin is the best. Be sure to get your non-stick fry pan really, really hot before placing fillets down. Then, reduce your flame to medium. Result: fantastic, crispy, golden skin. Yum!
|
This recipe for SALMON & PESTO-DRESSED VEGGIES is from