Wild salmon caprese with basil pesto
very easy
40 mins
40 mins
Ingredients
- 30 g Pine nuts
- 1 bunch/pot of basil
- 40 g Parmesan (piece)
- 2 Garlic cloves
- 75 ml + 4 tablespoons of good olive oil
- 7-10 Tbsp Peel and juice from 1⁄2 Organic lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp ground aniseed
- 4 Wild salmon fillets (approx. 150 g each)
- 4 Tomatoes (e.g. San Marzano or beef tomatoes)
- 125 g Buffalo mozzarella
Directions
- 1
For the pesto, roast pine nuts in a pan without fat, remove and let them cool down. Wash basil, shake dry, pluck off leaves and chop coarsely. Coarsely grate the parmesan. Peel and quarter garlic.
- 2
Finely puree all ingredients with 75 ml oil, lemon peel and lemon juice using a hand blender. Season to taste with salt and pepper.
- 3
Preheat oven (electric cooker: 90 °C/circulating air and gas: not suitable). Rinse salmon fillets, dab dry and season on both sides with salt, pepper and chilli. Heat 1 tbsp. oil in a pan.
- 4
Fry the fillets in it for 1-2 minutes on each side. Place on a tray. Bake in a hot oven for 18-20 minutes.
- 5
Wash the tomatoes and cut them into slices of about 1 cm wide. Spread on the tray next to the salmon. Season on both sides with salt, pepper, chilli and aniseed. Sprinkle with 3 tablespoons of oil. Bake in the oven for 5-10 minutes.
- 6
Cut mozzarella into 4 slices. Remove tomatoes and salmon from the oven and layer them alternately. Finally place the mozzarella on top. Drizzle tomato oil from the baking tray over it. Add some pesto to each and serve immediately.
- 7
Ribbon noodles with coarse pepper go well with it.
Nutrition Facts
810 kcal
3 g
67 g
43 g
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