Best Pan Roasted Salmon With White Bean Ancho Chile Broth Cilantro Pesto And Roasted Shallots With Sauteed Kale Recipes

SALMON WITH CILANTRO PESTO

Steps:

• Preheat oven to 400*.
• Line a baking sheet with aluminum foil or lightly spray with cooking spray.
• In a food processor or blender, process the pesto ingredients for15 -20 seconds, or until slightly chunky.
• Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.
• Bake 10-12 minutes, or until fish easily flakes when tested with a fork.

PAN-ROASTED SALMON WITH WHITE BEAN PURéE

Steps:

• For the brown butter: In a small skillet, melt 8 tablespoons butter over medium low heat until brown and bubbly with a nutty aroma. As the butter cooks, the milk solids will separate on the bottom and turn brown. Remove from heat, add lemon zest, lemon juice, and a pinch of salt, and set aside.For the white bean puree: In a small saucepan, heat 1 tablespoon butter over medium heat, add the minced shallot and saute until soft and translucent. Add white beans and chicken stock and bring to a boil. When boiling, remove from heat and add to a blender along with a few pinches of salt and 1 tablespoon of olive oil. Puree, scrape into a small bowl, and cover with the butter wrapper to prevent a skin from forming on the top.
• Cook the salmon: Trim the thin belly flaps off the salmon (save for another use), so the pieces are uniform in size. Season with salt and wrap in paper towels to remove any moisture. In a skillet over medium heat, add 1 tablespoon olive oil, and then two salmon fillets, skin side down. (Hold the fish in place for several seconds so the skin doesn't curl.) Cook for 3 minutes; then flip and add 1 tablespoon olive oil, ginger, and bay leaves. Baste the fish by tilting the pan and spooning the juices over the fish as it cooks, 1 more minute. Remove, set aside, and repeat with remaining fish fillets. Discard ginger and bay leaves.
• Finish the dish: In the same skillet the fish was cooked in, heat 1 tablespoon olive oil over medium/high heat. Add the bok choy and a pinch of salt and cook for 1 1/2 minutes, until soft. To serve, place a large dollop of white bean puree on a platter and a few spoonfuls of bok choy next to it. Add pecans and drizzle the brown butter on top. Finish by placing the salmon, skin side up on top, and serve.

ROASTED SALMON NICOISE PLATTER

Steps:

• Preheat the oven to 500 degrees F.
• For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
• Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
• Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
• Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
• Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
• For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.