Recipe: Pesto-Crusted Salmon with Lemon Crushed Potatoes

Recipe: Pesto-Crusted Salmon with Lemon Crushed Potatoes

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 18 Jun '17


Serves: 4

Prep time: 10 mins

Cooking time: 15 mins


Ingredients:

  • 4 skinless salmon fillets
  • 1kg new potatoes
  • 2 lemons
  • 3+ tbsp olive oil 
  • 1 large bunch basil
  • 1 garlic clove
  • 30g pine nuts, toasted
  • 30g Parmesan cheese, grated
  • 2 tbsp panko breadcrumbs
  • olive oil
  • rocket, to garnish

 

Method:

  1. Make the crumb by blitzing the basil, garlic, pine nuts and Parmesan in a food processor until chopped finely.
  2. Slowly add in a couple tablespoons of olive oil until you get a soft paste. Empty the pesto into a bowl and add the breadcrumbs. Stir to combine.
  3. Place the salmon fillets on a baking tray lined with baking paper and top with a few teaspoons of the crumb. Spread the mixture over the top of the fillets to cover.
  4. Place in a preheated oven at 200°C for 12–15 minutes (depending on the size of the fillets).
  5. Peel and chop the potatoes into cubes. Place in a pan of cold water with a pinch of salt. Bring to the boil and cook for 15 minutes, or until the potatoes are soft enough to break up with a fork.
  6. Drain the potatoes and place in a bowl with the olive oil, zest of the lemons and a big pinch of salt and pepper.
  7. Lightly crush the potatoes with a fork, but don't mash. Gently toss through the oil, lemon and seasonings.
  8. Serve the potatoes topped with the salmon fillets and some rocket to garnish.


My Little Hong Kong Kitchen


Foodie

Foodie

Your Guide to Good Taste

Foodie is here for all Hong Kong food related news and events
Read foodie magazine online or
Write for your foodie community!

share the ♥