Salmon with Pesto Crust
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 60 g olives, black, pitted
- 1 slice / n toast bread
- 1 bunch basil
- 600 g salmon fillet (s) (skinless)
- 7 tablespoon olive oil
- 400 g tomato (s), cut into pieces (can)
- salt
- pepper
- 1 pinch (s) sugar
- 1 tablespoon horseradish from the glass
- 2 tablespoon lemon juice
- Oil for the baking dish
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut into fine cubes. Drain the olives and cut in half. Cut toast into pieces and grind in the electric food processor. Rinse the basil, pat dry and finely chop the leaves. Rinse the salmon with cold water, pat dry and cut into 4 even pieces.
- Braise the onion and garlic in 2 tablespoons of heated olive oil. Add tomatoes and olives. Simmer over a low heat for about 15 minutes, then season with salt, pepper and sugar.
- Meanwhile preheat the electric oven to 225 ° C.
- Mix breadcrumbs with basil, horseradish and 3 tablespoons of olive oil to a paste, season with salt and pepper. Heat the rest of the olive oil. Salt and pepper the salmon and fry until golden on both sides. Then take it out of the pan.
- Drizzle the salmon with lemon juice and coat with the herb paste.
- Grease a baking dish. Fill the tomato ragout into the mold and place the salmon on top. Baked in the oven for about 10 to 15 minutes.
- It goes well with ribbon noodles and a dry red wine.
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