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  1. #1

    Pan Seared Salmon

    This is my absolute favorite, bar none, way to prepare salmon fillet. I prefer the freshness of a home made pesto, but I bet just adding fresh lemon juice to a store-bought one will liven it up tremendously.

    Pan Seared Salmon with Lemon Basil Pesto

    • 1/4 cup pine nuts, lightly toasted
    • 1 cup fresh basil leaf, packed
    • 2 garlic cloves, minced
    • 1/4 cup olive oil
    • 1/4 cup parmesan cheese, freshly grated
    • 1 pinch crushed red pepper flakes (I use a generous pinch)
    • 1 tablespoon fresh lemon juice
    • kosher salt & freshly ground black pepper
    • 12 ounces salmon fillets (2, 6-oz each)
    • cooking spray

    Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor. To the food processor, add basil and garlic; pulse just to combine. With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky). Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.

    Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.

    Heat the skillet, over medium-high heat, then spray with cooking spray. Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).

    Serve salmon with pesto spooned over top.

    Can also be served at room temperature.

  2. #2
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    Feb 2011
    Tucson, Arizona, United States
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    Re: Pan Seared Salmon

    Oh my that looks delicious!
    What's For Dinner?

  3. #3

    Re: Pan Seared Salmon

    That DOES look yummy!

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