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Salmon with Pesto Sauce
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4 individuals
Equipment

A food processor or blender is important to make the Pesto Saunce, but otherwise no special kitchen equipment is needed.

Ingredients

Salmon:
4 pieces of fresh King Salmon with the skin on, about 5 or 6 ounces each,
2 tablespoons of Olive Oil,
1 teaspoons of Montreal Steak Seasoning (made by several seasoning companies, including McCormick),
2 tablespoons of Pesto Sauce.  

Pesto Sauce:
2 ½ tablespoons of Pine Nuts,
2 ounces of fresh Basil,
A few baby spinach leaves,
2 cloves of Garlic,
A pinch of Sea Salt,
4 tablespoons of freshly grated Parmesan Cheese,
2 tablespoons of freshly grated mature Pecorino Cheese,
½ cup of extra-virgin olive oil

Directions

Pesto Sauce:
Heat the oven to 350 degrees. Spread the pine nuts on a baking sheet and put the sheet in the heated oven for 3 or 4 minutes.  This is to release the aroma and flavor on the nuts.   Put the basil, spinach, garlic, cooled pine nuts and salt in a food processor or blender – pulse a few times until the mixture becomes a paste – be careful not to mix too much.  Mix in the grated cheeses and pour the oil in pulsing the food processor several times until all ingredients are mixed well together but again do not overdo it.  

Salmon:  
Heat the olive oil in a skillet with a non-stick coating until quite hot. Place the salmon in the hot oil skin side down, and then sprinkle the steak seasoning evenly over all four pieces of salmon. Put a lid on the skillet and keep on medium high heat for about 5 to 7 minutes (it may take a little longer based on the temperature and the thickness of the salmon).  You want the skin to get crispy (be careful not to burn the skin) and the salmon to be cooked medium rare – or to your taste. Depending on the thickness of the salmon, you may need to turn the salmon at the end for a minute or two to cook the top and middle to taste. Once the salmon is cooked to your taste, spread the pesto over the top of the salmon and serve.

 

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