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Pan-fried Atlantic salmon on a zucchini, tomato and spinach base with pesto

Vincenzo's Plate · ♥ 331 likes · 15.5K views · 5 min video

Read about tomatoes in the BrightCulinary Book

Pan-fried Atlantic salmon on a zucchini, tomato and spinach base with pesto, from the video
Timestamp
Ingredients
Method
Techniques
  • 1 whole zucchini
  • 12 whole cherry tomatoes
▶ 1:06
  • extra virgin olive oil
Cook small cubes of zucchini in extra virgin olive oil over medium heat; add the cherry tomatoes and a little salt to draw out the water.
Zucchini and cherry tomato base
▶ 1:22
  • salt
  • 1 cloves garlic
When a little sauce forms, add one clove of garlic; after a couple of minutes add the sun-dried tomatoes.
▶ 1:37
  • sun-dried tomatoes
  • pesto
When cooked, stir in the pesto to combine the flavours.
Pesto and baby spinach
▶ 1:55
  • 100–150 g baby spinach
Towards the end add 100 to 150 g baby spinach and cook a little to make the base.
Cooking the salmon skin side down
▶ 2:15
  • 1 whole Atlantic salmon
  • lemon
Cut the salmon in half and squeeze lemon over it.
▶ 2:31
  • extra virgin olive oil infused with lemon
Cook in lemon-infused extra virgin olive oil skin side down five to six minutes, turn and cook about four minutes more.
▶ 2:43
Spread the vegetable base on the plate, set the salmon on top with the bone part cut away, skin up or down, and finish with pesto on top.
Plating