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| English: Picture of a fold-over omelette containing spinach, cherry tomatoes, mushrooms, parmesan cheese, and using a pesto base. (Photo credit: Wikipedia) |
Remember: Don't overcook salmon! Make sure the pan is nice and hot so you get a lovely golden sear on the fish, while the middle section remains on the "rare" side. The sharp flavor of the cilantro pesto is the perfect foil for this tasty fish and most fish fillets. Cutting costs? Substitute salmon fillets with tilapia fillets. This will not surely discredit the taste of this recipe when substituted with tilapia fillets. I know they will both love it!
4 150-gram salmon fillets, skin on
sea salt and freshly cracked black pepper
vegetable or canola oil
For the cilantro pesto:
1 to 2 garlic cloves
1 cup cilantro leaves
3 tablespoons grated Parmesan cheese
2 tablespoons slivered almonds
5 tablespoons olive oil
Here's how:
1. Prepare the pesto: Place the garlic, cilantro cheese,and almonds in a food processor until roughly chopped. Add oil in a steady stream, processing until smooth. Place pesto in a bottle cover surface with a thin film of olive oil, and set aside. (If you are doing this a couple of hours in advance, cover and place in the fridge. Bring to room temperature before using.)
2. Prepare the salmon: sprinkle both sides of each fillet with sea salt and pepper. Heat oil in a skillet (just enough to cover the pan in a thin film of oil. If using a nonstick pan, use less oil). Once pan is hot, lay fillets gently, skin side down.Cook for 3 to 4 minutes per side until cooked to your liking. (Tip: Do not move the fillets around until you are ready to flip them so they develop a nice crust.) Remove from pan and keep warm.
3. Serve each fillet with a dollop of cilantro pesto on top or serve on the side.
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