Crispy Salmon on a yellow squash pillow and fresh pesto.Ingredients:For the Salmon:4 portions of boneless salmon filet skin on about 6 oz ea. (if not available with the skin on, use salmon with skin off)1 Tablespoon of white Miso paste (if not available, use Salt)4 Tablespoon Vegetable oil (for cooking)
For the Yellow squash:1 lb of yellow squash (wash, cut the ends off and grate on a coarse grater)1 carrot (peel and cut into ½ inch thick rings)5 sprigs of fresh thyme (wash, remove the leaves from the sprigs, chop finely)2 Tablespoons of butter. For the Pesto:1 cup (or 2 oz) of baby spinach (wash like a salad, drain) if you use regular spinach, remove the stems.15 sprigs of cilantro (wash, remove the leaves from the sprigs, keep the leaves)3 oz of grated parmesan cheese¼ cup (or 1 ½ fl oz) of extra virgin Olive oil3/4 cup of chicken stock Procedure for the Yellow squash:
Place the butter in a 10 Inch diameter pan under a medium heat.
Add the grated squash and season with salt to taste.
Cook for about 5 minutes, add the chopped thyme and mix.
Drain on paper towel, Keep warm
Procedure for the Pesto:
In a blender place the spinach, cilantro, parmesan, olive oil, chicken stock.
Blend with one ice cube for about one minute until it becomes homogenous.
Season to taste and keep cold.
Brush the skinless side of the salmon with about a teaspoon of miso paste.
Place the 4 portions of Salmon, skin side down on a double layer of paper towels for about 5 minutes to dry.
Remove the paper.
Place the salmon and the carrot in a pre heated, 10 inch diameter fry pan (Green pan: this is a ceramic non stick resistant pan. Use a regular non stick pan if not available) with the oil.
The pan should sizzle.
Lower the temperature to low heat, the skin will become crispy within about 7 minutes (if you see that the skin has too much color, lower the temperature.
After 7 minutes, turn each portion of salmon and cook for another 4 minutes(no color needed on the skinless side), turn the carrot as well for even cooking.
Drain on paper towels on the skin side for about 3 minutes.
Place the carrot on paper towels before serving to remove any excess fat.
Place the pesto on the whole bottom of each plate.
Top the center with the yellow squash
Sprinkle the carrot pieces as you wish
Place the salmon on top of the butternut squash, skin side up (if you use salmon without skin, place the best looking side up)
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