Pesto-Crusted Salmon Fillet With Citrus-Soy Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A fancy fish. Ingredients:
2 tablespoons pine nuts |
1/2 teaspoon garlic |
salt and pepper |
6 cups basil, thoroughly washed and dried |
1/2 cup olive oil |
3/4 cup breadcrumbs |
1 tablespoon olive oil |
1/2 cup ginger, minced |
1/4 cup shallot, minced |
1/8 cup garlic, minced |
1 cup dry white wine |
1/8 cup champagne vinegar |
2 tablespoons soy sauce |
1 1/2 tablespoons fish sauce |
1 cup grapefruit juice |
1 1/2 cups orange juice |
1/4 cup fresh lemon juice |
1 1/2 cups chicken stock, reduced to 1/2 cup |
1 cup olive oil |
6 salmon fillets |
1 tablespoon olive oil |
3/4 cup breadcrumbs |
1 teaspoon butter |
Directions:
1. Preheat oven to 180°C.
2. Prepare the pesto: In the bowl of a food processor place pine nuts, garlic, salt and pepper. Blend.
3. Add the basil and process again.
4. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally.
5. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. This might yield more pesto than strictly needed for the dish, depending on how much salmon you are preparing.
6. Prepare the citrus soy sauce: In a non-reactive saucepan, saute the ginger in 1 tbs olive oil for 1 minute over medium heat.
7. Add the shallot and garlic and continue cooking for 1 minute longer.
8. 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.
9. Add the chicken stock, bring it to a boil, and cook another 3 minutes.
10. 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.
11. Prepare the fish: 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. Wipe out the pan and reserve for later use.
12. 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.
13. 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.
14. Serve with the citrus soy sauce, perhaps with orange wedges around the dish and perhaps on a bed of spinach.
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