Wild Salmon Fillets With Basil Pesto & Sweet Cherry Tomatoes Tarifi

Malzemeler

• 4 (6 to 7 Ounce) Wild Salmon Fillets, 4 Tablespoons Olive Oil, Divided, Salt & Pepper To Taste, 1 Cup Panko Breadcrumbs. Chuncky Pesto: 1 1/2 Cups Fresh Basil Leaves, Packed, 1/4 Cup Lightly Toasted Pine Nuts, 1 Large Garlic Cloves, 1/4 Cup Grated Parmesan or Romano Cheese, 1/3 Cup Extra Virgin Olive Oil. Cherry Tomato Topping: 3 Cups Cherry Tomatoes, Halved, 2 Tablespoons Olive Oil, Salt & Pepper To Taste

Hazırlanışı

1. Rub the salmon with 2 tablespoons olive oil, then season with salt and pepper. Place the breadcrumbs in a shallow bowl, then dredge the fillets in the crumbs, using your fingertips to help the crumbs adhere to the fish. Refrigerate salmon fillets until ready to use. Place the basil, pine nuts, garlic, salt and pepper in a food processor and pulse until chopped. Begin to pour in the olive oil slowly, pulsing frequently until you have a thick pesto sauce. In a small bowl, toss together the cherry tomatoes, olive oil, salt and pepper, then set aside. Preheat the oven to 450 degrees F. In an oven-proof frying pan, heat the remaining olive oil over medium high heat until lightly smoking, then place the fillets in the pan. Sear the fillets until golden brown on one side, then carefully turn the fillets over and place the pan in the preheated oven. Cook the fillets until medium, about 8 to 10 minutes. Place the salmon fillets on individual plates, then spread a heaping tablespoon of pesto on top of each. Spoon the tomatoes divided equally over the salmon fillets and serve immediately with your choice of side dish

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