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Category:
Fish
Rating:
0.00
Contributor:
n/a
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Salmon with Maple Syrup and Almond Parsley Pesto
4 salmon fillets skin off
1/4 cup maple syrup
2 tablespoons lite soy sace
1 small clove garlic finely minced
salt and pepper
Almond Parsley Pesto
1 bunch flat leaf parsley (5 inches round well packed)
50 gms almonds lightly toasted
250 gms extra virgin olive oil
75 gms parmesan cheese
salt and pepper
 SALMON
Combine the maple syrup, soy sauce, garlic and salt and pepper. marinate the salmon fillets in the marinade for 30 minutes.
Prepare a heavy based frypan with butter (margarine) and a little olive oil and heat to sizzling. Add the salmon fillets ( retain the glaze)and cook with the lid on until the fillets are cooked halfway through.
Turn the fillets and add the retained glaze. Cook for one minute with the lid off then place the lid on the pan and turn the heat off.
Allow the fillets to continue cooking with the retained heat. Salmon fillets should not be over cooked as they will dry out. After a few minutes check and see if the inside still has a slight pinkish red tinge. The salmon is now ready to serve. The salmon will continue to cook slightly as you are serving.
PESTO
Wash and trim the parsley stalks and wash and dry if neded. Add the parsley and the olive oil to a blender and process until a smooth paste. Add the torated almonds and blend until well combined and smooth.
Lastly fold in the finely grated parmesan cheese and season with salt and ground black pepper to taste.
SERVING
Serve the salmon on a bed of fluffy mashed potatoes with the parsley pesto to one side. Spoon the remaining glaze from the pan over the salmon
I prefer to cook salmon fillets in a pan on the top of the stove rather than baking them in the oven as it is easier to control the heat and this will avoid the fillets being overcooked. Overcooked salmon fillets become dry and lose their flavour. They should always be moist and soft. |
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