Parmesan Crusted Salmon
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 clove
Garlic1 cup
Extra-Virgin Olive Oil1 cup
Basil Leaves1 cup
Grated Parmesan2 tbsps
Butter1 cup
CreamDirections:
1
Lightly season the salmon with salt and pepper
2
Generously coat 1side of the salmon with the finely grated Parmesan
3
In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat
4
When the oil is hot, carefully place the salmon in the pan cheese side down
5
Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over
6
The idea is to form a nice crispy, lightly brown crust
7
Turn salmon and allow to cook another 3 or 4 minutes
8
Remove from pan and set aside in a warm place until plating
9
Sun-Dried Tomato Pesto Paste: In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil
10
Process the mixture on high speed approximately 1 minute until almost smooth
11
The mixture should be slightly chunky
12
Season with salt and pepper, to taste
13
Basil Pesto In a blender or food processor, place the extra-virgin olive oil and garlic clove
14
Process until smooth
15
Add the basil leaves, and process for about 1 minute until mixture is relatively smooth
16
Add the Parmesan and process again until fully incorporated
17
Season the pesto with salt and pepper, to taste
18
To plate: Place a small mound of mash potatoes in the center of the plate
19
Place the asparagus on top of the mashed potatoes at an angle
20
Then put the salmon nicely on the plate, overlapping the asparagus
21
Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes
22
Preheat the oven to 350 degrees F
23
Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased)
24
In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan
25
Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown
26
Remove from oven and allow to cool before lifting from cookie sheet
27
Be extremely gentle with them they are very brittle when cool
28
Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough
29
Blanch asparagus in boiling, well-salted water until tender
30
Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate
31
Right before plating, in a saute pan over a low flame, melt the butter with the asparagus
32
Once the asparagus are hot, season with salt and white pepper
33
Place the potatoes in cold, salted water over high heat
34
Cook thoroughly and strain
35
In a separate pot, heat heavy cream and butter
36
Using a potato masher, mash potatoes
37
Slowly incorporate the cream and butter mixture
38
Season with salt and white pepper, to taste