SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
SALMON PESTO PASTA
This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
- Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
- For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
- Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.
SPRING SALMON, POTATO AND PESTO TERRINE
Provided by Linda Wells
Categories appetizer
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Peel the potatoes and place in a large pot. Cover with cold salted water. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily. Drain and allow to cool only long enough to handle. Slice the potatoes into 1/4-inch-thick slices.
- Cut the salmon into 3 pieces and season both sides with salt and pepper. Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil. There should be enough liquid to cover the fish. Brush a piece of wax paper with oil and place over the fish. Cook over medium heat. When the liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or until the fish is slightly pink in the center. Remove the salmon from the liquid and cool. Then break the meat with your fingers into small - about 1 1/2 inches - pieces.
- Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
- Place an even layer, about 1/4-inch deep, of salmon on the bottom of the mold. Press the salmon evenly into the mold. Using a pastry brush, brush the salmon with pesto.
- Place a layer of potatoes on top of the salmon-pesto layer. Trim the potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.
- Repeat the process until there are 3 layers each of salmon and potatoes.
- Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine. Refrigerate overnight.
- Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste. Mince the remaining shallot and mix into the vinaigrette. Just before serving, add the shredded basil and pieces of broken walnuts.
- Dress the greens, reserving some vinaigrette for saucing the terrine. Divide the greens among eight plates, placing the greens in the center.
- Cut the terrine into eight slices. Place a piece on the greens and drizzle on the remaining vinaigrette.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 773 milligrams, Sugar 3 grams
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- Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
- Cut any of the larger baby potatoes in half then dump them onto the sheet pan. Drizzle with olive oil, a tablespoon of pesto and season with salt and pepper. Toss the potatoes with your hands until coated and spread into an even layer. Bake for 15 minutes then remove from the oven.
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