Salmon with leek and basil
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 558.9
- Total Fat: 37.5 g
- Cholesterol: 100.5 mg
- Sodium: 144.0 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.1 g
- Protein: 42.5 g
View full nutritional breakdown of Salmon with leek and basil calories by ingredient
Introduction
Low-carb, protein-rich single-dish meal in just 20 minutes Low-carb, protein-rich single-dish meal in just 20 minutesNumber of Servings: 2
Ingredients
-
2 x 150g fresh pink salmon (sashimi quality, no skin/bones)
1 big fresh leek, thoroughly washed and sliced
1-2 small zucchinis, sliced or diced (alternative: squash)
2-3 tbsp Bavarian sweet mustard (eg Kuehne)
1 cup/handfull fresh basil leaves (about a handfull)
3 tbsp pine nuts
3 tbsp extra virgin olive oil
1 tbsp Pecorino Romano cheese, grated
1 tsp freshly ground black pepper
Directions
In a small food mixer or blender, combine the pine nuts, 2 tbsp of the oil, the Pecorino Romano, 2/3 of the basil leaves and the black pepper into a delicious green home-made pesto sauce and set aside.
Wash and chop the leek and zucchinis, then set aside separately.
Pat the salmon pieces dry, then cover with the mustard.
Add 1 tbsp of the oil to a non-stick deep pan (with lid, which you'll need later). Turn on the stove/flame (medium to high heat) and quickly sear off the salmon on both sides to lock in the juices (no longer than 20 seconds each side!). Carfully remove salmon from pan again and set aside.
Leaving the pan on the heat, add the leek to the pan (stirring to mix with the leek with the existing oil/mustard in the pan) and then distribute the leek evenly. Next distribute the zucchini (or squash) evenly over the leek in the pan. Now place the salmon pieces on top of it all in the centre of the pan. Using a spatula (silicone works best), cover the salmon with the home-made pesto sauce, sprinkle the remaining basil leaves all over, and then cover the pan with the lid and let the meal cook for 10 minutes (salmon should still be shiny and pink on the inside; adjust time depending on the thickness of your salmon pieces!).
Variations:
This recipe also works with fresh tuna steak, fresh swordfish steak or even fresh garoupa filet, but salmon has more Omega 3 and I believe it tastes best.
The leek caramelizes a little with the juice from the sweet mustard, so it's quite essential for the unique flavour of this dish. However, you can replace the zucchini with squash or winter melon, or use pretty much any veggie of a similar texture.
The pesto can be made with almost any green herb you like. For a low-budget version, try flat-leaf parsley and almonds or cashew nuts instead. The cheese is optional, too and can be omitted if you're worried about fat or salt.
You can even use standard mustard or black olive tapanade instead of the sweet Bavarian mustard, if you want to create a new flavour or don't like the sweetness. The options are endless. It's a great dish for singles who want to have a healthy home-cooked meal in 20 minutes. And the second portion can be refrigerated and heated up in the microwave the next day for a delicious lunch!
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BARBSTURDY.
Wash and chop the leek and zucchinis, then set aside separately.
Pat the salmon pieces dry, then cover with the mustard.
Add 1 tbsp of the oil to a non-stick deep pan (with lid, which you'll need later). Turn on the stove/flame (medium to high heat) and quickly sear off the salmon on both sides to lock in the juices (no longer than 20 seconds each side!). Carfully remove salmon from pan again and set aside.
Leaving the pan on the heat, add the leek to the pan (stirring to mix with the leek with the existing oil/mustard in the pan) and then distribute the leek evenly. Next distribute the zucchini (or squash) evenly over the leek in the pan. Now place the salmon pieces on top of it all in the centre of the pan. Using a spatula (silicone works best), cover the salmon with the home-made pesto sauce, sprinkle the remaining basil leaves all over, and then cover the pan with the lid and let the meal cook for 10 minutes (salmon should still be shiny and pink on the inside; adjust time depending on the thickness of your salmon pieces!).
Variations:
This recipe also works with fresh tuna steak, fresh swordfish steak or even fresh garoupa filet, but salmon has more Omega 3 and I believe it tastes best.
The leek caramelizes a little with the juice from the sweet mustard, so it's quite essential for the unique flavour of this dish. However, you can replace the zucchini with squash or winter melon, or use pretty much any veggie of a similar texture.
The pesto can be made with almost any green herb you like. For a low-budget version, try flat-leaf parsley and almonds or cashew nuts instead. The cheese is optional, too and can be omitted if you're worried about fat or salt.
You can even use standard mustard or black olive tapanade instead of the sweet Bavarian mustard, if you want to create a new flavour or don't like the sweetness. The options are endless. It's a great dish for singles who want to have a healthy home-cooked meal in 20 minutes. And the second portion can be refrigerated and heated up in the microwave the next day for a delicious lunch!
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BARBSTURDY.