A fancy fish.
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- 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
Citrus Soy Sauce
- 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
- 1Preheat oven to 180°C.
- 2Prepare the pesto: In the bowl of a food processor place pine nuts, garlic, salt and pepper. Blend.
- 3Add the basil and process again.
- 4With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally.
- 5Add 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.
- 6Prepare the citrus soy sauce: In a non-reactive saucepan, saute the ginger in 1 tbs olive oil for 1 minute over medium heat.
- 7Add the shallot and garlic and continue cooking for 1 minute longer.
- 8Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce and all 3 fruit juices. Reduce the liquid volume down to 1 cup.
- 9Add the chicken stock, bring it to a boil, and cook another 3 minutes.
- 10Strain, 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.
- 11Prepare 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.
- 12Spread 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.
- 13Toast 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.
- 14Serve with the citrus soy sauce, perhaps with orange wedges around the dish and perhaps on a bed of spinach.
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Nutritional Facts for Pesto-Crusted Salmon Fillet With Citrus-Soy Sauce
Serving Size: 1 (345 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 599.9
- Calories from Fat 350
- Total Fat 38.9 g
- Saturated Fat 5.9 g
- Cholesterol 74.8 mg
- Sodium 612.6 mg
- Total Carbohydrate 21.3 g
- Dietary Fiber 1.6 g
- Sugars 6.4 g
- Protein 37.3 g
The following items or measurements are not included: