Parmeson Pesto Salmon With Cheese Crisps Recipes

BASIL PESTO SALMON PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
• Bake in the preheated oven for 10 minutes.
• Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
• Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

PESTO SALMON

Steps:

• Lightly coat a baking pan with cooking spray.
• Place each salmon fillet in the baking pan and drizzle with olive oil.
• Apply freshly ground pepper to taste over each fillet.
• Gently spread pesto sauce over each fillet.
• Sprinkle parmesean cheese over each fillet.
• Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
• Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.

PARMESAN CRUSTED SALMON

Steps:

• Mix the 2 cloves of garlic, parmesano reggiano, pork rinds, parsley, and 3 tbsp melted butter in a bowl.
• Coat the top of the salmon with a light layer of digon mustard. Spread the parmesan mixture over the top of the salmon. Bake at 350ºF until the top is golden brown and crisp.
• For the sauce, melt 1 tbsp butter over medium-low heat. Add the shallots and garlic and simmer until translucent. Next add the chicken stock, and white wine. Allow the alcohol to cook off for a few minutes before adding the lemon juice and heavy cream. Simmer for a few more minutes then add a dash of nutmeg. Salt and pepper to taste. Serve the lemon cream sauce on the side.

PARMESON PESTO SALMON WITH CHEESE CRISPS

Steps:

• Marinate salmon in wine and lemon juice.
• Heat oven to 350. Spray baking sheet heavily with Pam. Place a tablespoon of parmesan cheese on sheet and flatten with finger into a circle. Make as many circles as needed. (At least 1 per salmon fillet.) Bake 8-10 minutes. Cool completely before removing from sheet.
• Press parmesan cheese into one side of salmon. Heat 2 T oil in pan. Place salmon cheese side down in pan. Cook 4 minute Turn and spread pesto on salmon. Cook until done (5-10 minutes).
• Serve salmon fillet topped with cheese crisp.

PESTO PARMESAN CRISPS

Steps:

• Preheat oven to 400° F.
• Line baking sheet with a cut sheet of parchment paper (or Silpats).
• In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
• Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
• Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
• Once cool, you can take them off the baking sheet. Enjoy!

CHEESY SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a skillet over medium heat. Stir in the onions, green onions, and pesto. Cook until tender. Mix in salmon, and cook until heated through. Stir in 1/2 the Parmesan cheese, and continue cooking 5 minutes. Toss with the cooked pasta, and sprinkle with remaining Parmesan cheese to serve.

PARMESAN CRISPS

Steps:

• Prep a baking tray & cover in greaseproof paper.
• Put a round former of your choice on the tray & fill with finely grated parmesan
• Here is the recipe in full
• . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
• 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
• 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
• 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
• 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
• Enjoy.