– Grilled Salmon with Homemade Spanish Pesto –
We all know how good grilled salmon is, now, what if we top it off with some homemade pesto sauce? Well, then you’ll get an explosion of flavors that you won´t soon forget. For me, Salmon is one of my all-time favorite fish, it´s loaded with flavor and health benefits, especially when you cook it on a non-stick frying pan, no extra oil needed! On its own, it has a succulent flavor, a great texture and it can be enjoyed all-year round. Now, pesto is one of my favorite sauces, so I decided ¨why not combine the two and see what happen´s?¨ Well, as it turned out, it´s a food marriage made in heaven. All these wonderful flavors just come together and give a taste that is so complex, yet so sophisticated. This recipe of grilled salmon with homemade Spanish pesto is super easy to make, and is perfect for those busy days when you don´t have a lot of time but want something tasty and healthy. Watch the video below on how to make this grilled salmon with homemade Spanish pesto or print out the recipe card below. Salud!
Watch the Video Below on How to Make Grilled Salmon with Homemade Spanish Pesto
Grilled Salmon with Homemade Spanish Pesto
Ingredients
- 4 Fillets of Fresh Salmon
- 2 Cups Tightly Packed Fresh Spinach
- 3 Basil Leaves
- 1 Clove of Garlic
- 1 Tbsp Pine Nuts
- 1 Tbsp Blanched Almonds
- 1/8 Cup Shredded Aged Manchego Cheese
- 3 Tbsp Extra Virgin Spanish Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
- Lemon
- Cherry Tomatoes
Instructions
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Heat a small non-stick frying pan with a medium heat and dry roast 1 tablespoon of pinenuts and 1 tablespoon of blanched almonds between 2 to 3 minutes, set aside
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Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed
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Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2-3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
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Heat a non-stick frying pan with a medium heat
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Drizzle 4 fresh salmon fillets with a kiss of extra virgin Spanish olive oil and some fresh lemon juice, then season each fillet with sea salt and freshly cracked black pepper
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Once the pan get´s hot, add the salmon fillets to the pan, cook for 3 minutes on each side (total of 6 minutes in the pan) and remove from the pan.
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To serve, add the fillets to 4 seperate dishes, add some pesto on top of the fillets, add a streak of pesto on the side of each dish, add a slice of lemon and some cut cherry tomatoes on top
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Enjoy!
Recipe Notes
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Anna
Such a great recipe! Good job!
16 . Nov . 2017Spain on a Fork
Thank you Anna 🙂
16 . Nov . 2017Jules
I love the addition of manchego cheese to this pesto!! One of my favorite cheeses – I will definitely have to give this a try!! Thanks for sharing!
15 . Oct . 2017Spain on a Fork
Thank you so much for your comment, let me know how it turns out 🙂
15 . Oct . 2017