Steps:
- Preheat oven to 350 degrees F.
- Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
- Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
- To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
- In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
- In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
- Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
- Preheat oven at 350 degrees.
- Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.
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Pramila Ghising
[email protected]Overall, this was a great recipe! The salmon was cooked perfectly and the pesto crust was delicious. I would definitely make this again.
Kobus van Eeden
[email protected]This was an easy and delicious recipe! The salmon was cooked perfectly and the pesto crust added a lot of flavor. I'll definitely be making this again.
Douglas Blum
[email protected]I made this for dinner last night and it was delicious! The salmon was cooked to perfection and the pesto crust was amazing. Will definitely be making this again!
Sad EvryDay
[email protected]This was a great recipe! The salmon was cooked perfectly and the pesto crust was crispy and flavorful. My family loved it!
jermaine whyte
[email protected]The salmon came out a little dry, but the pesto crust was amazing. Next time I'll try cooking the salmon for a shorter amount of time.
Athika Samad
[email protected]Overall, this was a great recipe! The salmon was cooked perfectly and the pesto crust was delicious. I would definitely make this again.
Umar Syed
[email protected]This recipe was easy to follow and the salmon turned out great! I'm not usually a fan of salmon, but this recipe changed my mind.
Md Younuskhan Md Younuskhan
[email protected]I made this for dinner last night and it was a hit! The salmon was cooked perfectly and the pesto crust was crispy and flavorful. Everyone loved it!
Zumaid Jumshaid
[email protected]This recipe was delicious! The salmon was cooked perfectly and the pesto crust was amazing. Will definitely be making this again!
Jolie Mote
[email protected]I followed the recipe exactly and the salmon came out a bit dry. Next time I'll try cooking it for a shorter amount of time.
Frank Brown
[email protected]This was a great recipe! The salmon was flaky and moist, and the pesto crust was crispy and flavorful. My family loved it!
Babul Talukdar
[email protected]I'm not a huge fan of fish, but this recipe was surprisingly good. The pesto crust added a lot of flavor and the salmon was cooked perfectly.
Marlene Davies
[email protected]This recipe was easy to follow and the salmon turned out great! I'll definitely be making this again.
Rasel SR
[email protected]I loved the combination of flavors in this dish. The pesto and citrus complemented each other perfectly.
Alizee Ansari
[email protected]This dish was a bit more work than I expected, but it was worth it! The pesto crust was crispy and flavorful, and the salmon was cooked perfectly.
Sammy Sammydavids
[email protected]The sauce was a bit too salty for me, but the salmon itself was delicious. Next time I'll try using less soy sauce.
Taryn Violet
[email protected]This was surprisingly easy to make and turned out great! I didn't have any fresh basil on hand so I used dried basil instead. It still tasted amazing.
MiR Aj Baloch Official
[email protected]I'm not usually a fan of salmon, but this recipe changed my mind. The pesto crust was incredibly flavorful and the citrus-soy sauce added a nice brightness to the dish. Will definitely be making this again!
Moe Kohistani
[email protected]This pesto-crusted salmon recipe was a hit in my household! The citrus and soy sauce added a unique and tangy flavor to the dish. The salmon was cooked to perfection and the pesto crust was crispy and flavorful.