BASIL-CRUSTED SALMON WITH SNAP PEA SALAD
Fragrant fresh basil, spicy shichimi togarashi and lemon zest brighten up crispy baked salmon for an easy weeknight meal served with a refreshing sugar snap pea salad tossed in a quick vinaigrette.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water and set aside.
- Add the basil leaves, 2 tablespoons olive oil, 1 teaspoon shichimi togarashi, lemon zest, garlic, 1 teaspoon salt and a few grinds of pepper to a food processor and process until finely chopped, scraping down the sides of the bowl as needed. Transfer to a small bowl and fold in the panko.
- Place the salmon fillets skin-side down on the prepared baking sheet and brush the tops with 2 tablespoons honey. Press the breadcrumb mixture all over the tops of each fillet (about 1 tablespoon per fillet). Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 12 to 15 minutes.
- Meanwhile, place the pine nuts in a single layer in a small nonstick skillet and cook, shaking frequently, until they're golden brown and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
- Add the sugar snap peas to the boiling water and cook until very bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to immediately transfer the peas to the ice water to stop the cooking. Drain the snap peas, then cut them into thirds on a deep bias.
- Put the lemon juice, mustard, vinegar, fish sauce, shallots, 1/4 teaspoon salt, a few grinds of pepper, the remaining 1 tablespoon of honey and the remaining pinch of shichimi togarashi in a large bowl. Use an immersion blender to mix and drizzle in the vegetable oil and the remaining 1 tablespoon of olive oil until all the ingredients are emulsified.
- Fold in the snap peas until coated. Fold in the parsley leaves, toasted pine nuts and basil stems and serve alongside the salmon.
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kamaran sherzad
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md masum lslam
[email protected]I would not recommend this recipe to others.
Alex Steff
[email protected]Overall, this recipe was a bit disappointing.
arian mahin
[email protected]The snap pea salad was refreshing and light.
Nasir Khokhar
[email protected]Not a fan of the basil crust, but the salmon was cooked well.
Mahmoud Bader
[email protected]The salmon was a bit dry, but the crust was flavorful. The snap pea salad was good, but I would have preferred a different dressing.
Africa Edward
[email protected]This recipe was a bit too complicated for me, but the end result was worth it! The salmon was cooked perfectly, and the crust was crispy and flavorful. The snap pea salad was also very good, and I liked the addition of the almonds. I would recommend
GUILLERMO ORELLANA
[email protected]This dish was easy to make and turned out delicious! The salmon was flaky and flavorful, and the crust was crispy and flavorful. The snap pea salad was also very good, and I liked the addition of the lemon zest. I would definitely recommend this reci
Yeguna Gurmu
[email protected]I'm not a big fan of salmon, but this recipe changed my mind! The basil crust was amazing, and the salmon was cooked perfectly. The snap pea salad was also very good. I will definitely be making this dish again.
Souheir Abu Farwa
[email protected]I tried this recipe last night and it turned out great! The salmon was moist and flavorful, and the crust was crispy and delicious. The snap pea salad was also very good, and I liked the addition of the mint. I would definitely recommend this recipe
Muneeb King
[email protected]This basil-crusted salmon with snap pea salad was a hit at my dinner party! The salmon was cooked perfectly, and the crust was flavorful and crispy. The snap pea salad was a refreshing and light complement to the salmon. I will definitely be making t