How to Cook Tasty Pan-fried salmon with fresh tomato pesto

How to Cook Tasty Pan-fried salmon with fresh tomato pesto Delicious, fresh and tasty.

Pan-fried salmon with fresh tomato pesto. Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa. Top each with a fillet of the fish, spooning the tomato, prawn and fresh herb dressing on top of each. Pan sear salmon and top with a pleasantly salty and spicy olive and tomato pesto.

Warm a large nonstick skillet with oil over medium-low heat.

Pan fried salmon with tender asparagus and courgette served on a bed of couscous mixed through with a sweet tomato salsa.

Pan Fried Salmon With Macadamia Arugula Pesto Hungry Hobby.

You can cook Pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pan-fried salmon with fresh tomato pesto

1. It’s 2 of centre-cut salmon fillets, deboned and descaled.

2. You need of Large handful fresh basil leaves (about 28 g).

3. It’s 1 pkg (284 g) of miniature San Marzano tomatoes.

4. You need 1 of large clove garlic, chopped.

5. Prepare 1/4 tsp of red pepper flakes.

6. It’s 3 tbsp of extra virgin olive oil.

Pan Fried Salmon with Garlic and Lemon Butter Donna Dundas.

Lay the salmon on the green beans, and spread on the pesto.

Fold the parchment paper over the salmon, and cinch.

Serve with a side of buttery, seasonal green veg for a filling supper.

Pan-fried salmon with fresh tomato pesto step by step

1. Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While youre waiting to flip the salmon, whip up the sauce..

2. Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until its a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies..

3. Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, itll be in demand)..

Heat a frying pan until hot and add the sea bass, skin-side down.

For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves.

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.

The recipe is from Ted Allen's cookbook, The Food You Want to Eat.

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