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Mazola

Mazola

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Recipe of Pesto Salmon
Mazola
Mazola

Mazola

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Recipe of Pesto Salmon
Recipe

Pesto Salmon

1h 40 mins
Low
33
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Delicious salmon with a pesto made with cilantro and pine nuts accompanied by white rice.
Learn more about Mazola

Ingredients

6 portions
  • 6 salmon, with skin
  • 2 tablespoons ax callus
  • 1 cup ax callus
  • 1 lemon
  • sea ​​salt
  • black pepper, freshly ground
  • 1/3 cups fresh coriander, (washed and disinfected) for pesto
  • 1/3 cups pinion, or pistachios for pesto
  • 3 cloves garlic, for pesto
  • salt, for pesto
  • black pepper, freshly ground for pesto

Preparation

Season the salmon with the coarse salt, black pepper and lemon juice. Sprinkle with the two tablespoons of Mazola Oliva and Soya oil. Let marinate one hour.
Heat two tablespoons of Mazola Oliva and Soya oil in a frying pan or griddle and roast the salmon. First on the side of the skin until it browns. Reservation.
HOW TO MAKE THE PESTO: In a blender or food processor place the cilantro with the cloves of garlic, pine nuts and a splash of oil, liquefy for a few seconds and start pouring the oil Mazola Oliva and Soya in a continuous trickle until You get a thick sauce, add a splash of lemon juice and Parmesan cheese. Blend again Season

PRESENTATION

Serve a piece of salmon on a bed of white rice and cover with a little pesto. Accompany with the rest of the pesto in a bowl.

TIPS

Before seasoning the salmon, make small cuts in the skin to avoid shrinking when frying. If you over pesto you can keep it in the refrigerator for three more days and use it to garnish salads or sandwiches.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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