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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pesto Crusted Salmon w/Champagne Sauce

Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium

Ingredients

For salmon:
1/3 cup basil
2 slices prosciutto, coarsely chopped
3 Tablespoons pine nuts
3 Tablespoons freshly grated parmesan cheese
2 garlic cloves
3 Tablespoons olive oil plus 2 teaspoons, divided
Salt and freshly ground black pepper
Six 6-ounce salmon filets, each about 3/4 inch thick

For champagne sauce:
3 cups brut champagne
1/2 cup shallots, minced
*1-1/2 cups fish stock
3 cups cream
6 Tablespoons unsalted butter
1/4 cup basil, shredded
Fresh squeezed lemon juice
Salt
Cayenne pepper

Directions

For champagne sauce:
In a medium saucepan, combine champagne and shallots and cook over medium heat until mixture comes to a boil. Reduce heat to simmer and cook until reduced to about 3 tablespoons. Add fish stock and cream and bring back to a boil. Reduce heat to a simmer and continue cooking until mixture has thickened to about 1-3/4 cups. Add butter in pieces, whisking until blended and melted. Stir in basil and lemon juice; season to taste with salt and cayenne pepper.

For salmon:
Preheat oven to 400°F.

Using a food processor, process basil, prosciutto, pine nuts, parmesan and garlic until finely chopped. With motor on, add
3 tablespoons olive oil, in a steady stream, until mixture is smooth. Adjust seasonings to taste with salt and freshly ground black pepper.

Spread an equal amount of pesto on the skinned side of each salmon filet.

In a large skillet heat remaining 2 teaspoons olive oil. Add 3 of the salmon filets, pesto side down, and cook over medium-high heat without turning until pesto is browned, about 1 to 2 minutes. Carefully invert filets and place on a baking sheet. Repeat process with remaining filets.

Bake salmon in oven for about 10 minutes or until salmon is just cooked through.

To serve, pool sauce onto individual plates and place salmon, skin removed, on sauce.

Tips

*For fish stock:
1 leek, trimmed and washed
1 pound fish heads (gills removed), bones and trimmings, or you can use reserved shrimp shells
1 yellow onion, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
2 fresh parsley sprigs
1 fresh thyme sprig
1 bay leaf
1 pint of water
Salt

Slice the white part of the leek and reserve the green tops.

Place white leek, fish, onion, carrot, and celery in stockpot.

Tie reserved green leek tops, parsley, thyme, and bay leaf with kitchen string. Add to pot along with water.

Over medium heat, slowly bring liquid to a simmer, regularly skimming off froth on surface. Cover partially and continue to simmer gently for 30-40 minutes, skimming occasionally.

Strain stock into a large bowl; discarding solids. Season to taste with salt and let cool to room temperature. Cover tightly and refrigerate.
Stock may be refrigerated for several days or frozen for up to 6 months.

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