Herb-Crusted Sautéed Salmon Fillets With Pistou
photo by Ingy1171
- Ready In:
- 42mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For the pistou
- 2 tablespoons salt
- 1 tightly packed cup fresh basil leaf
- 2 garlic cloves, chopped fine
- 1⁄2 cup extra virgin olive oil
- salt & freshly ground black pepper
-
For the salmon
- 4 salmon fillets, skin and pin bones removed
- salt & freshly ground black pepper
- 1 tablespoon fresh thyme leave
- 1 1⁄2 tablespoons fresh marjoram
- 1 tablespoon fresh oregano leaves
- 1⁄2 tablespoon fresh rosemary leaf
- 1 1⁄2 tablespoons olive oil
- 4 medium tomatoes, chopped fine quartered or 2 cups assorted cherry tomatoes, quartered
directions
- Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
- Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
- Drain in a colander and immediately cool by rinsing them in cold water.
- Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
- Transfer the basil mixture to a bowl and whisk in the olive oil.
- Season with salt and pepper.
- Just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don't allow the pistou mixture to come to a boil.
- Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
- Remove from refrigerator and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere.
- Heat the oil in a large pan (I use the cast-iron skillet).
- Place fillets skin-side down in the pan. Sauté over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sauté for 2 to 3 minutes on the second side.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
- Wipe out the hot sauté pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
- Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.
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RECIPE SUBMITTED BY
Ingy1171
Seattle, WA
I've just returned to the States after living in Japan for 2 years and am undergoing some major life changes.
It's great to be able to buy good coffee, licorice and tortillas again!
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Ratings:
I often give 4 or 5 star ratings, but I usually only try recipes that I know I'll like.
5 Stars - it was fantastic and I wouldn't change a thing.
4 stars - it's a very good recipe, will make again but changed it just a little.
3 stars - it was an okay recipe, but there were things I'd definitely change if I made it again.
2 stars - the recipe really didn't impress us much (by us I mean the hubby and myself)
1 star - there might have been something wrong with the recipe posting to begin with, because it was a complete failure (I haven't had any of these!)