Pesto Salmon And Potatoes Recipes

PESTO SALMON AND POTATOES

Steps:

• Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
• Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
• After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.

SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES

Steps:

• Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.

STEPHAN'S BROILED SALMON PESTO

Steps:

• Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
• Preheat broiler.
• Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
• Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

ROAST SALMON & ROAST BABY POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through - check the centre of the salmon with the tip of a knife.
• Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.

SPRING SALMON, POTATO AND PESTO TERRINE

Steps:

• Peel the potatoes and place in a large pot. Cover with cold salted water. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily. Drain and allow to cool only long enough to handle. Slice the potatoes into 1/4-inch-thick slices.
• Cut the salmon into 3 pieces and season both sides with salt and pepper. Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil. There should be enough liquid to cover the fish. Brush a piece of wax paper with oil and place over the fish. Cook over medium heat. When the liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or until the fish is slightly pink in the center. Remove the salmon from the liquid and cool. Then break the meat with your fingers into small - about 1 1/2 inches - pieces.
• Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
• Place an even layer, about 1/4-inch deep, of salmon on the bottom of the mold. Press the salmon evenly into the mold. Using a pastry brush, brush the salmon with pesto.
• Place a layer of potatoes on top of the salmon-pesto layer. Trim the potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.
• Repeat the process until there are 3 layers each of salmon and potatoes.
• Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine. Refrigerate overnight.
• Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste. Mince the remaining shallot and mix into the vinaigrette. Just before serving, add the shredded basil and pieces of broken walnuts.
• Dress the greens, reserving some vinaigrette for saucing the terrine. Divide the greens among eight plates, placing the greens in the center.
• Cut the terrine into eight slices. Place a piece on the greens and drizzle on the remaining vinaigrette.