Simple Crisp-Sided Salmon With Fresh Coriander Pesto Recipe

Simple Crisp-Sided Salmon with Fresh Coriander Pesto Recipe

This is a newly popular method for cooking fish: fillets are fried until crispy on the skin side, and only lightly cooked on the top. Rich fish such as salmon and bass are particularly suitable for cooking in this way. Pesto made with fresh coriander is the perfect partner.

 

Serves 4
Work Time: 5-10 minutes
Cooking Time: 10-15 minutes


Getting Ahead

The pesto can be made up to 48 hours ahead and kept, covered, in the refrigerator. It can also be frozen. The salmon should be cooked just before serving.

 

Ingredients:

  • 4 pieces of fresh salmon fillet, with skin, weighing about 175g (6 oz) each

  • 45ml vegetable oil

  • 1 lemon

  • 10ml coarse sea salt

  • Coriander leaves

For the fresh coriander pesto

  • 1 large bunch of fresh coriander

  • 2-3 garlic cloves, peeled

  • 30ml pine nuts

  • 75ml olive oil

  • 30g grated Parmesan cheese

  • Salt and pepper

Make the fresh coriander pesto

  1. Put the coriander leaves in the food processor with the garlic, pine nuts, and 2 tbsp olive oil. Add the grated cheese.

  2. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream.

  3. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.

Prepare and cook the salmon

  1. If necessary, pull out any pin bones from the pieces of salmon fillet with the tweezers.

  2. Cut off any fatty or bony edges from the pieces of salmon. Trim the pieces neatly.

  3. Rinse the pieces of salmon under cold running water. Transfer them to paper towel and pat dry.

  4. Transfer to a plate and brush the skin side of each piece of salmon fillet with some of the vegetable oil.

  5. Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down.

  6. Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare. Meanwhile, slide the lemon for decoration.

To serve

Transfer the salmon fillets to warmed individual plates, sprinkle them with the sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves.
 

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