Saturday, February 25, 2006

Pesto Salmon, New Potatoes, Snow peas & Corn

Recipes I make up do not generally have measurements as I simply add or concont according to feeling. I have however, tried to give some guideline where I can.
If you all have been reading my other blog, will know I have been on a Pesto trip ever since our trip to Liguria in September 2005. I brought back a few jars of delicious pesto alla genovese from a fantastic organic food market in Imperia. But you can also use the recipe, I also brought back from the Italian mama I dared to ask!



Ingredients
  • Pesto alla Genovese
  • 4 Salmon Steaks
  • Sea salt & freshly ground pepper
  • 1/2 lime for lime juice
  • New potatoes
  • Snow peas
  • 1/2 onion chopped
  • Frozen sweet corn
  • Olive oil (preferably from Liguria)
  • 300 ml Fish fond (Vegetable fond will also do)
  • Creme Leger (which is low fat cream)
  • Dried basel

Method

Sprinkle sea salt and freshly ground pepper on the salmon steaks. Generously rub them with the pesto on both sides. Refrigerate overnight, not forgetting to cover tightly with cling film.

Wash the new potatoes with salty, warm water. In a steamer bring water to a boil and put the potatoes to steam for 15-20 minutes.

In the meantime, add some olive oil to a large pan. When the oil has heated up throw in the steaks and fry quickly on both sides for approx. 3-4 minutes. Add some of the fond and bring to the boil. Cover the pan and gently simmer for a further few minutes. Depending on the thickness of the steaks for approx. 6-8 minutes.

Take the steaks out, wrap in aluminum foil and keep warm. Turn up the heat and add the rest of the fond. Bring to a boil for a minute or so. Now once again reduce the heat and add the creme leger and let simmer until the sauce thickens. Make sure that the sauce does not boil again or else the cream will clot!

In another large pan, add a generous helping of olive oil. Gently fry the onions in the pan. Take the potatoes out of the steamer and add to the pan. Do not reduce the heat from the steamer, as you can put in the frozen corn and let those steam while you get the potatoes ready.
Toss the potatoes until covered in oil. Add salt and the dried basel. Saute until brown.

A minute or two before the corn is ready throw in the snow peas. Let them steam.

Serve on pre-warmed plates!

Verdict:
Yummy! This is definitely something I should make again. Soeri spooned the salmon, potatoes and corn in huge bites.

4 comments :

  1. Wow! I just stumbled onto this page .... although there's only one recipe here, it looks great. I also like the little photograph of your son with his verdict. Kids can be so picky and they are always the best judges!

    I will certainly be trying this one out soon and look forward to more great dishes.

    Emily

    ReplyDelete
  2. Meeta
    your 1st post... & 1 comment & Soeren is so little.

    Here i am adding another one.. wonderful recipe...I do see the difference in your photographs & presentation... & it bring tears of joy to my eyes. I don't know why.. & it's not mt blog & not my anniversary. Wishing with all my heart that you entertain us for Many many more years to come. You are such an inspiration!

    Hugs
    Soma

    ReplyDelete
  3. soma you are far too sweet! thanks. soeren was really a small baby then. not only he but also many other things have grown! thanks for your best wishes!

    ReplyDelete
  4. Meeta this is such a lovely start! Soeren as you say is so small and adorable!...yes you have come a long way and in process educated many others too on the way!...Congrats on your anniversary! Wishes for many more successful years ahead!

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta