Recipe courtesy of Martha Stewart
Episode: Fab Fish
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Spray the inside of a paella pan or flat-bottomed wok with nonstick vegetable cooking spray. Fill with enough rice to make a 1-inch layer. Mix the herbs into rice. Season the salmon with salt and pepper. Place the fillets on a wire rack that fits into pan or on 8 skewers large enough to overhang the rim of the pan, and cover with a dome-shaped lid. Cook the salmon over moderately low heat until firm to the touch, 15 to 18 minutes. Place each fillet in a radicchio leaf, and drizzle with pesto.

Arugula Pesto:

1 large bunch of arugula, trimmed and coarsely chopped (about 1 packed cup)

2 tablespoons extra-virgin olive oil

1 small garlic clove, minced

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon coarse salt

Freshly ground pepper

Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.

Yield: about 1/3 cup

Categories:
Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Scrambled Eggs with Smoked Salmon

Recipe courtesy of Rachael Ray

Salmon Cakes

Recipe courtesy of Ina Garten

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Salmon Piccata

Recipe courtesy of Robert Irvine

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword