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Ingredientes
- 6 x boneless skinless salmon fillets (6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra virgin olive oil
- Â Â Pesto (see below)
- 1/2 c. very fine breadcrumbs - (to 3/4)
- 1 tsp unsalted butter
- 2 x oranges peeled, segmented
- 2 x grapefruits peeled, segmented
- 2 Tbsp. pine nuts
- 1/2 tsp minced garlic
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 c. fresh basil thoroughly washed,
- Â Â and dry
- 1/2 c. extra virgin olive oil
- 1/2 c. fresh bread crumbs - (to 3/4)
- 1 Tbsp. extra virgin olive oil
- 1/2 c. thinly-sliced peeled ginger
- 1/4 c. thinly-sliced peeled shallots
- 1/8 c. sliced peeled garlic
- 1 c. dry white wine
- 1/8 c. champagne vinegar
- 2 Tbsp. soy sauce
- 1Â 1/2 Tbsp. fish sauce
- 1 c. grapefruit juice
- 1Â 1/2 c. orange juice
- 1/4 c. fresh lemon juice
- 1Â 1/2 c. chicken stock reduced to 1/2 c.
- 1 c. extra virgin olive oil
- 2 lb loose spinach leaves
Direcciones
- Preheat oven to 350 degrees. Heat a 12-inch non-stick saute/fry pan over a high flame. Season the salmon fillets with salt and pepper. Add in a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
- Spread a 1/4-inch layer of Pesto proportionately over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan which will heat into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 min, just to heat the fish through.
- To serve, mound 1/6 of the Steamed Spinach Leaves in the center of a hot dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle Citrus Soy Sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
- For the Pesto: In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add in the basil and process again. With the motor running, add in the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add in bread crumbs a little at a time, just sufficient to make pesto spreadable. Process and repeat till the pesto is the right consistency. Remove from food processor and set aside till ready to use.
- For the Citrus Soy Sauce: In a non-reactive saucepan, saute/fry the ginger in 1 Tbsp. extra virgin olive oil for 1 minute over medium heat. Add in the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 c.. Add in the chicken stock, bring it to a boil, and cook another 3 min.
- Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or possibly food processor. With the motor running on low, add in the remaining extra virgin olive oil in a slow stream till all the oil is incorporated. (
- Makes about 1 1/2 c.)
- For the Steamed Spinach Leaves: Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute/fry pan over medium heat, saute/fry the spinach in a small amount of extra virgin olive oil till it is wilted, 1 to 2 min. Drain excess moisture, season with salt and pepper.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 671g | |
| Recipe makes 6 servings | |
| Calories 1159 | |
| Calories from Fat 793 | 68% |
| Total Fat 89.22g | 112% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1127mg | 47% |
| Potassium 1813mg | 52% |
| Total Carbs 35.09g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.75g | 7% |
| Protein 49.5g | 79% |
