Pan-fried salmon with fresh tomato pesto

Name: Pan-fried salmon with fresh tomato pesto
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 centre-cut salmon fillets, deboned and descaled; Large handful fresh basil leaves (about 28 g); 1 pkg (284 g) miniature San Marzano tomatoes; 1 large clove garlic, chopped; 1/4 tsp red pepper flakes; 3 tbsp extra virgin olive oil

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

10 minutes

2 servings

2centre-cut salmon fillets, deboned and descaled
Large handful fresh basil leaves (about 28 g)
1 pkg (284 g)miniature San Marzano tomatoes
1large clove garlic, chopped
1/4 tspred pepper flakes
3 tbspextra virgin olive oil

Saved

Steps

10 minutes

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).