Pan-fried salmon with fresh tomato pesto
This recipe takes its cue from the great Jacques Pepin, who I saw make something similar on TV this morning. His seemed like the perfect summer dish, so I took the idea and ran with it. I switched out the arctic char that he used for salmon, my preferred fish. And I zinged up the sauce with a bit of chili, garlic, and a fistful of basil. The end result was pretty fantastic, and made for a super-fast, light, but totally satisfying dish.
Pan-fried salmon with fresh tomato pesto
This recipe takes its cue from the great Jacques Pepin, who I saw make something similar on TV this morning. His seemed like the perfect summer dish, so I took the idea and ran with it. I switched out the arctic char that he used for salmon, my preferred fish. And I zinged up the sauce with a bit of chili, garlic, and a fistful of basil. The end result was pretty fantastic, and made for a super-fast, light, but totally satisfying dish.
Cooking Instructions
- 1
Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While you're waiting to flip the salmon, whip up the sauce.
- 2
Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies.
- 3
Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, it'll be in demand).
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