Pesto Salmon Bean Gratins Recipes

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

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.

STEPHAN'S BROILED SALMON PESTO

Steps:

• Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
• Preheat broiler.
• Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
• Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

PESTO SALMON & BEAN GRATINS

Steps:

• Divide the spinach between six individual baking dishes (make sure the dishes are safe to use from the freezer to the oven). Spoon over the beans and tomatoes and drizzle with the oil. Scatter over a little of the lemon zest and squeeze over some juice, then season well. Toss everything together with your hands, like you would a salad.
• Mix the soft cheese and pesto together in one bowl, and the breadcrumbs, parmesan and pine nuts in another. Season the salmon fillets and lay one in each dish, then spread the soft cheese mix over the fillets. Scatter with the cheesy breadcrumbs, pressing onto the salmon (it's okay if it also gets on the veg and beans a little).
• If you want to cook straightaway, heat the oven to 200C/180C fan/gas 6 and bake for 20-25 mins, or until the salmon is cooked through and the crumbs are golden.
• Alternatively, cover the dishes well and freeze for up to two months - it's a good idea to write the name of the dish and the cooking instructions on the lid. To cook from frozen, uncover and bake for 30-35 mins at 200C/180C fan/gas 6.
• Serve the gratins with some crusty bread for mopping up the juices, if you like.

PASTA AND WHITE BEANS GRATIN

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside. Meanwhile mince basil and garlic with Parmesan cheese. Transfer to a medium bowl, and mix with 1 teaspoon olive oil. Mix in ricotta.
• In a saucepan, cook onions with thyme and bay leaf in 1 tablespoon olive oil. Stir in beans and balsamic vinegar, and simmer for 20 minutes. Season to taste with salt and pepper.
• Preheat oven to 350 degrees F (175 degrees C). Combine beans, tomatoes, and pasta in a well oiled 2 quart casserole dish. Place spoonfuls of the ricotta mixture in the pasta and beans, and press down to cover. In a small bowl, moisten bread crumbs with 1 tablespoon olive oil, and sprinkle over casserole.
• Bake in preheated oven for 30 minutes, or until hot and bubbly.