How to Make Homemade Pan-fried salmon with fresh tomato pesto

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pan-fried salmon with fresh tomato pesto. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pan sear salmon and top with a pleasantly salty and spicy olive and tomato pesto. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers, if desired. Jamie has a super simple and healthy salmon recipe the perfect, tasty mid-week meal. Pan fried salmon with tender asparagus and courgette served on a bed.

Pan-fried salmon with fresh tomato pesto is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pan-fried salmon with fresh tomato pesto is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have pan-fried salmon with fresh tomato pesto using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pan-fried salmon with fresh tomato pesto:

1. Make ready centre-cut salmon fillets, deboned and descaled
2. Get Large handful fresh basil leaves (about 28 g)
3. Take miniature San Marzano tomatoes
4. Get large clove garlic, chopped
5. Take red pepper flakes
6. Prepare extra virgin olive oil

Apply freshly ground pepper to taste over each fillet. Gently spread pesto sauce over each fillet. Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.

Instructions to make Pan-fried salmon with fresh tomato pesto:

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 you're 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 it's 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, it'll be in demand).

Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese. 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. For the salmon, heat the oil in an ovenproof frying pan until smoking and add the salmon, skin-side down. For the pesto, place all of the.

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