Parmesan Crusted Salmon
- Level: Intermediate
- Yield: 1 serving
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
Ingredients
1 (6-ounce) salmon fillet, skin off
1/4 cup Parmesan, finely grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Sun-Dried Tomato Pesto Paste:
4 ounces sun dried tomatoes, packed in olive oil
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Basil Pesto:
1/2 cup extra-virgin olive oil
1 clove garlic
1/2 cup basil leaves
1/4 cup grated Parmesan
Salt and freshly ground white pepper
Salt and freshly ground white pepper
Parmesan Crisps, recipe follows
Sauteed Asparagus, recipe follows
Mashed Potatoes, recipe follows
Parmesan Crisps:
1/4 cup Parmesan, coarsely grated
Sauteed Asparagus:
4 green asparagus
1/2 tablespoon butter
Salt and white pepper
Salt and white pepper
Mashed Potatoes:
2 large russet potatoes, peeled and cut into 1/8ths
1/2 cup cream
2 tablespoons butter
Salt and freshly ground white pepper
Salt and freshly ground white pepper
Directions
- Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
- 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. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
- Basil Pesto
- In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
- To plate:
- Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
Parmesan Crisps:
- Preheat the oven to 350 degrees F.
- Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. 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. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
Sauteed Asparagus:
- Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
Mashed Potatoes:
- Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.