Whole Baked Salmon with Citrus Pesto
A succulent salmon dish baked with citrus pesto.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 1 x 2kg salmon, filleted
- 1 x 15ml spoon extra virgin olive oil, for the tin
- 2 bay leaves
- 2 shallots, finely chopped
- 2 x 15ml spoons dry white wine
- 1 x 15ml spoon each of lemon and lime juice
For the citrus pesto:
- finely grated zest of 1 lemon
- finely grated zest of 2 limes
- 110g sunblush or sun-dried tomatoes in oil
- 110g pine kernels, toasted
- 1 clove garlic, crushed
- handful of basil leaves
- 55g freshly grated parmesan
- 4 x 15ml spoons extra virgin olive oil
To serve:
- lime and lemon wedges
- sprigs of basil
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Pin-bone the salmon fillets, but do not skin. Refrigerate until required.
To make the citrus pesto, put the citrus zest into a food processor with the tomatoes, pine kernels and garlic. Whiz briefly until they are well chopped.
Add the basil and parmesan and, with the motor running, add the oil in a thin stream until well emulsified. Season to taste.
Line a large roasting tin with kitchen foil. Brush with a little olive oil.
To assemble the salmon, put one fillet, skin-side down, into the roasting tin. Spread with pesto and put the second fillet on top, skin-side uppermost, to form a sandwich. Put the bay leaves and shallots on top and pour over the wine and citrus juices. Season lightly with salt and pepper.
Wrap the fish loosely in foil (if it is wrapped too tightly, it will not cook evenly). Bake in the oven for 25-30 minutes, or until the fish is cooked. It should be opaque.
To serve, lift the fish on to a large plate, discard any bay leaves, garnish the fish with the citrus wedges and 1 or 2 sprigs of basil. Serve hot or cold.
