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Salmon, Asparagus and PestoYesterday, I suddenly realised that I hadn't made any plans for cooking this weekend, and I was on the hook to go shopping. In a desperate attempt to resolve this problem, I searched for what shall I cook for dinner tonight. The first response came back with the interesting suggestion of doing salmon with asparagus and pesto, and that's what I cooked tonight. I decided to serve it with boiled potatoes, which of course adds to the fun of timing. The recipe was pretty vague (copied below for posterity), which is always a challenge for someone of my limited cooking abilities. After about 5 minutes of boiling the potatoes, I chucked the salmon into the frying pan on a medium/low heat. And then realised that I didn't have a lid for my pan, so had to use a plate instead, which made seeing what was going on a bit of a challenge. Three minutes later, I chucked in the asparagus, and frankly this was too early. I think that actually it should have been more like five or six. Three minutes after that, I stuck a chunk of pesto on top of each of the fillets. This did not melt in the way I expected, and I was nervous of spreading it over the fillets because I thought it might be too strong. The next time, I think I will try spreading it over. The alternative will be to chuck it in the pan, and see if it absorbs into the fish that way. All in all, my timing was a bit off, so the asparagus was over done (a little burnt), and the potato was under done, but the fish tasted great, and Claire and I both enjoyed the meal. I recommend it, and if anyone has any alternative suggestions, feel free to send them my way through comments or email. Salmon, and asparagus with pesto. Get a couple salmon filets with the skin on. In a pan throw a little olive oil down and heat under medium-low heat. Cook the filets, skin side down. Dont turn them. Cover the pan. Chop the aspargus into like 1-2 inch pieces and throw them into the pan after a about two or three minutes. The skin of the salmon should already be getting a little brown, and the top should look a little cooked. Let that cook a couple mintes (2-3) then throw a big spoonfull of store bought (or homemade if you're amibtious) pesto sauce on top. Cover for another minute. The pesto shoul melt on the salon a bit. Use a spatula to remove the salmon (KEEP the skin. it should be crispy and tasty..... if you burned it, next time a little lower heat, this time just chuck the skin) Toss the asparagus in the pesto a bit, I like to serve the salmon on a bed of the asparagus. Maybe with a thin slice of lemon as a garnish. You might serve this with a rice side dish, or some nice crusty bread.
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Try using tin foil instead
Try using tin foil instead of plate as a lid for your pan. Makes it easier to check out what's going and it snaps back into place nicely.
You could also try roasting the asparagus in the oven with a little olive oil and sea salt for 10 minutes before adding it to the salmon and pesto. Then you don't have to worry about over/under cooking it. Add the asparagus to the fish pan just a few minutes before the fish is done to allow it soak up the flavor of the fish and pesto.
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