Poached Salmon With Moroccan Pesto Recipes

POACHED SALMON WITH MOROCCAN PESTO

Steps:

• Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.
• In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
• Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
• There are many toppings you can dollop on poached salmon, including Basil Lemon Drizzle (page 177), Olive and Caper Relish (page 186), and Parsley Basil Drizzle (page 187).
• Usually it's best to buy your fish the same day you're preparing it. However, life doesn't always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, "Out of sight, out of mind."
• Store in an airtight container in the refrigerator for 2 days.
• (per serving)
• Calories: 245
• Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
• Carbohydrates: 12g
• Protein: 24g
• Fiber: 2g
• Sodium: 530mg
• Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: "I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines-those are all rich in omega-3 fatty acids."

MOROCCAN PESTO

Steps:

• Combine all of the ingredients in a food processor and process until well blended. Do a FASS check to see whether you need to add another squeeze or two of lemon juice, and add water to achieve the desired consistency.
• Goes with poached salmon (page 121) My Family's Favorite Chicken (page 111), Triple Citrus Black Cod (page 118), and Middle Eastern Chickpea Burgers (page 112).
• Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 35
• Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)
• Carbohydrates: 1g
• Protein: 0g
• Fiber: 0g
• Sodium: 40mg

PAN SEARED SALMON WITH LEMON BASIL PESTO

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.