Poached Salmon with Pesto
Poached salmon with pesto involves gently cooking salmon in a flavorful broth and topping it with a fresh basil pesto sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Water (for poaching) | 1 | Liter |
| White Wine (dry) | 250 | Milliliters |
| Lemon (sliced) | 1 | Count |
| Bay Leaf | 2 | Count |
| Black Peppercorns (whole) | 10 | Count |
| Basil Leaves (fresh) | 2 | Bunch |
| Parmesan Cheese (grated) | 50 | Grams |
| Pine Nuts (toasted) | 50 | Grams |
| Garlic (minced) | 2 | Clove |
| Extra Virgin Olive Oil | 100 | Milliliters |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- In a large pot, combine water, white wine, lemon slices, bay leaves, and whole black peppercorns. Bring to a simmer.
- Add the salmon fillets to the simmering liquid. Poach gently for 10-12 minutes or until the salmon is just cooked through.
- While the salmon is poaching, prepare the pesto by blending basil leaves, parmesan cheese, toasted pine nuts, minced garlic, and olive oil in a food processor until smooth. Season with salt and black pepper.
- Once the salmon is cooked, remove it from the poaching liquid and let it rest for a few minutes.
- Serve the poached salmon with a generous spoonful of pesto on top.
Kitchen equipment
Food Processor