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.
Work Time: 5-10 minutes
Cooking Time: 10-15 minutes
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.
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
Put the coriander leaves in the food
processor with the garlic, pine nuts, and 2 tbsp olive oil. Add the
With the blade of the food processor
turning, slowly pour in the remaining olive oil in a thin, steady
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
If necessary, pull out any pin bones from
the pieces of salmon fillet with the tweezers.
Cut off any fatty or bony edges from the
pieces of salmon. Trim the pieces neatly.
Rinse the pieces of salmon under cold
running water. Transfer them to paper towel and pat dry.
Transfer to a plate and brush the skin
side of each piece of salmon fillet with some of the vegetable oil.
Heat the remaining oil in the frying pan
until it is hot. Add the salmon fillets to the pan, placing them
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.
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.