Pesto Salmon with Tomato Olive Sugo

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Pesto Salmon with Tomato Olive Sugo
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
2
Ingredients
4
3 tablespoons
1 tablespoon
40 grams
black Olives
1 bunch
1 tablespoon
20 grams
softened Butter
1
1 slice
1 tablespoon
2
Salmon steaks (each around 160 grams) (approximately 6 ounces)
1 tablespoon
freshly ground Pepper

Preparation steps

1.

For the tomato olive sugo: Blanch the tomatoes for a few seconds, shock in ice water, peel, quarter, core and cut into cubes. Heat the olive oil in a pan, add the diced tomatoes and sauté for about 3 minutes. Season with salt and pepper then stir in the balsamic vinegar and olives.

2.

For the pesto: Pluck the basil leaves, place in a food processor with the pine nuts, butter and egg yolk and pulse to combine. Add the crumbled toast and cheese and pulse again. Season with salt and pepper.

3.

For the salmon. Rinse the fish, pat dry and season with salt. Melt the butter in a large frying pan and sear the fish for about 2 minutes per side. Set aside to rest. Season the salmon with salt and pepper, spread the pesto over top and bake in a preheated oven for about 15 minutes at 200°C (approximately 400°F).

4.

Serve the pesto salmon with the tomato olive sugo on serving plates.