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Ingredients
- 1 (6-ounce) salmon fillet, skin off
- 1/4 cup Parmesan, finely grated
- Salt and freshly ground black pepper
- 4 ounces sun dried tomatoes, packed in olive oil
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 1/2 cup basil leaves
- 1/4 cup grated Parmesan
- Salt and freshly ground white pepper
- Parmesan Crisps, recipe follows
- Sauteed Asparagus, recipe follows
- Mashed Potatoes, recipe follows
Details
Servings 1
Adapted from foodnetwork.com
Preparation
Step 1
Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
Sun-Dried Tomato Pesto Paste:
In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
Basil Pesto
In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
To plate:
Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
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