Salmon And Pesto With Rice Recipes

GARDEN PESTO SALMON WITH MEDITERRANEAN RICE

Steps:

• Place 2 cups of water with the rice in a small sauce pot. Bring to a boil, stir, reduce heat to low, cover and let cook until all the water is absorbed.
• Meanwhile, combine the spinach, sun dried tomatoes, pine nuts, chickpeas and lemon zest in a large bowl.
• Whisk together the lemon juice and olive oil in a separate small bowl.
• Once the rice is cooked, add to the large bowl.
• Pour the dressing into the bowl and toss until everything is well combined.
• Add the feta, toss again then season with salt and pepper to taste.
• Prepare salmon according to package directions and serve atop the rice.

SUPERFOOD RICE WITH SALMON & SPINACH PESTO

Steps:

• Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
• While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
• When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
• Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
• Add the rice and the pesto and blend well.
• Serve on to dishes and top with the 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.

SALMON AND PESTO WITH RICE

Steps:

• In a medium bowl, toss salmon fillets in pesto to coat.
• In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
• Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

SALMON RISOTTO

Steps:

• Heat the butter in a medium pot over medium-high heat. When it's hot, add the minced shallots and sauté, stirring often. When the shallots are soft, add the rice and stir well. Cook, stirring often, a few minutes, then add the Marsala or white wine. Stir constantly until the liquid has mostly evaporated.
• Start adding the stock 1 cup at a time, stirring it in well. Turn the heat down to medium-low, and cook this, stirring often, until the liquid has mostly been absorbed. Repeat with another cup of stock, and so on until the rice is tender, but still a little al dente. It's possible you will need another cup of liquid. If this is the case, use water.
• Once the rice is about ready, stir in the salmon and the pesto and cook another few minutes. You want your risotto to be loose enough to serve in a bowl, not a plate, so add water if need be. Grind some pepper over it and serve.

PESTO SALMON & RICE

Steps:

• In a medium bowl, toss salmon fillets in pesto to coat.
• In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
• Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.