Pan Roasted Salmon
Over a year ago
5,472 views
Ingredients
- 800g Salmon fillets with skin
- extra virgin olive oil
- Vegetable/sunflower cooking oil
- 100g Butter
- 400g Spinach leaves
- sea salt and freshly ground black pepper
- Balsamic Vinegar
- 200g Cherry Tomatoes
- 200g pine nuts. toasted
- 8 large handfuls Fresh Basil Leaves
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
A stylish salmon dish served with Roasted Balsamic Cherry Tomatoes, Wilted Spinach and A Basil Pesto
Method
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1
1. Preheat oven to 160C.
2. For the roasted tomatoes, heat the oil in an ovenproof frying pan. add the tomatoes and stir to coat with the oil. Season with salt and pepper, add the balsamic vinegar, then place into the oven for 45 minutes.
3. For the pesto, place the basil, a little of the oil, pine nuts, in a food processor and blend.
4. Add a little oil at a time until it comes to the right consistency.
5. Season accordingly and put aside.
6. Turn the oven up to 180C/350F/Gas 4.
7. Put some oil and butter in a non-stick pan and heat up.
8. Cut the salmon into 4 fillets and season both sides with salt and pepper.
9. Place the salmon skin side down and fry for 2-3 minutes. Turn and cook for a further 1-2 minutes. Turn back over so that the fish is skin side down and place in the oven for 4 more minutes.
10. Melt some butter in a pan cook the spinach for 3-4 minutes, or until wilted, then season with salt and pepper.
11. To serve, pile the wilted spinach onto the serving plate and top with the seared salmon. spoon the roasted cherry tomatoes alongside, then drizzle with the pesto.
Chef's Tips
A recipe which won me a place in the quarter final of a competition. The only dsh the judges wanted to finish!
Mmmm. Have added to my favs.