I have kept aside this recipe of Jamie for a while, knowing it will make a wonderful dinner one day. And it was! The pesto was just incredible and the salmon incredibly well cooked. I had a low light in the room and I haven’t take my own picture, but here you have the photo from Jamie Oliver website (he used broccoli and lemon in his recipe and he cooked the salmon slightly more than I had). This recipe is a great way to learn how to cook fish and understand how a half a minute can change everything in the texture and the taste of a fish.
Crispy Salmon and pesto veggies
- 250 g new potatoes
- 250 g fine green beans
- 2 x 160 g salmon fillets (skin on)
- olive oil
- 25 g pine nuts
- 1 small clove of garlic
- 1 big bunch of fresh basil
- extra virgin olive oil
- 15 g Parmesan cheese
- To make the pesto: Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl. Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.
- Scrub the potatoes well, then trim the beans. Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 4 minutes.
- Meanwhile, heat a large non-stick frying pan over a high heat.
- Season the salmon with salt. Place in the hot pan, skin-side up, turn the heat down to medium and cook for around 2 minutes, or until the salmon change it's color 1cm through. Turn them over, then cook the fillets, skin-side down, for a further 3 to 4 minutes. Depending the thickness of the salmon you need to adapt the cooking time. The salmon (and the fish in general) is great when almost cooked through, I love it when it's creamy inside. Of course there is nothing better than raw fish but maybe not everybody appreciates this.
- Remove the pan from the heat and rest for 30 seconds.
- Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.
- Divide the fish fillets and vegetables between your plates and enjoy!
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