Spaghetti With Pesto And Grilled Salmon Recipes

SPAGHETTI WITH PESTO AND GRILLED SALMON

Steps:

• Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain and rinse. Meanwhile, rinse basil and shake dry. Peel garlic and cut into quarters. In a mortar and pestle, combine basil, garlic, olive oil, pine nuts and Parmesan. Finely grind into pesto. Cut sun-dried tomatoes into strips.
• Rinse salmon and pat dry with paper towels. Season with salt and pepper. In a grill pan, cook salmon on both sides, 6-8 minutes total.
• Heat butter in a pan. Add spaghetti and cook, stirring, until heated through. Add cream and cook 1-2 minutes. Remove from heat and stir in pesto. Season with salt and pepper.
• Divide spaghetti among plates and top with grilled salmon fillets. Garnish with sun-dried tomatoes and basil leaves.

PESTO GRILLED SALMON & PASTA

Steps:

• Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
• Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
• Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
• Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
• Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
• Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.

PESTO GRILLED SALMON

Steps:

• Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.

GRILLED SALMON WITH PESTO CRUST

Steps:

• Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
• Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

LINGUINE WITH FRESH SALMON AND PESTO SAUCE

Steps:

• Remove and discard all tough stems from the basil. Put 2 cups of the basil leaves in the container of a food processor. Add the 1/2 cup of oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend quickly.
• Cut the salmon on the diagonal into 1-inch thick slices.
• Lightly salt the water, and cook the linguine until al dente. Drain, but reserve 1/4 cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Blend well, and keep warm.
• Meanwhile, add the remaining 1 tablespoon of oil to a nonstick skillet large enough to hold the salmon in one layer. Add the salmon slices, and season with salt, pepper and pepper flakes. Cook, stirring about 1 minute. Add the shallots, cook and stir 1 minute more. Keep warm.
• Divide the linguine equally on each of 4 serving plates. Spoon equal portions of the salmon mixture over each, and drizzle the remaining pesto sauce over all. Garnish with the remaining 1/3 cup basil leaves. Serve immediately.