Parcelled Salmon With a Pesto Crust 🍽️

Description:

This delectable dish boasts succulent salmon fillets enveloped in a delightful pesto crust, complemented by a zesty lime sauce that adds a refreshing balance to its richness. Perfect as a starter or a light lunch option, it promises to tantalize your taste buds with every bite!

Recipe Details:

Category: European 🌍
Keywords: Quick & Easy (< 60 Mins) ⏱️
Servings: 4 🍽️
Total Time: 1 hour (Prep Time: 30 minutes, Cook Time: 30 minutes) ⏲️

Ingredients:

Quantity	Ingredient
4	Salmon fillets
1	White wine
1/2	Unsalted butter
1	Water
10	Peppercorns
1	Bay leaf
1	Shallot
1/4	Sea salt
4	Smoked salmon
8	Pesto sauce
4	Lime, rind of
1/2	Lime, juice of
1	Sugar
1	Cornflour
1	Arugula leaf
1	Watercress leaf

Nutritional Information (per serving):

Calories: 476.8
Fat: 17g
Saturated Fat: 4.4g
Cholesterol: 153.9mg
Sodium: 393.5mg
Carbohydrates: 5.2g
Fiber: 0.2g
Sugar: 1.6g
Protein: 65.6g

Instructions:

Preparation: Grease a shallow pan or roasting dish with half of the unsalted butter. Place the salmon fillets skin side down in the pan.
Related Articles
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.
• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business
Cooking Salmon: Pour the white wine and water over the salmon. Add the peppercorns, bay leaf, sea salt, and shallot. Cover the pan with greaseproof paper, greased with the remaining butter.
Baking: Bake the salmon in a moderate oven at 180°C (350°F) for approximately 10 minutes, or until the salmon is just cooked.
Preparing Lime Sauce: Remove the salmon from the pan and strain the juices into a small saucepan. Add the lime rind and juice, as well as the sugar. Bring the mixture to a boil.
Thickening Sauce: Dissolve the cornflour in a little water to make a smooth paste. Add it to the saucepan and stir until the sauce thickens. Remove from heat.
Assembling Parcels: Once the salmon fillets have cooled slightly, remove the skin and wrap them individually in smoked salmon.
Crusting with Pesto: Butter the top of each “parcel” generously with pesto sauce and sprinkle with breadcrumbs.
Grilling: Place the parcels under a hot grill until the pesto crust has browned and crisped to perfection.
Serving: Serve the parcelled salmon on a bed of arugula and watercress, with the lime sauce drizzled elegantly over the top.

Enjoy this exquisite dish bursting with flavors and textures, sure to impress even the most discerning palates! 🎉