Wednesday, October 17, 2012

Pesto Crusted Salmon with Grilled Brussel Sprouts

Blogging has been an amazing experience so far. I got a personal domain for my blog yesterday. Hope to shift soon and load various new recipes in the collection.

 I could see loads of basil growing in a flower box along my kitchen window; I am tempted to cook something with it. A pesto crusted salmon sounds interesting and simple. I am complimenting it with some vinegar and soya sauce infused Brussel sprouts. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Healthy option for dinner tonight. Let’s get cooking.

Basil leaves:                   1 cup
Pine nuts:                       2 tablespoon (slightly roasted)
Parmesan Cheese:         1/4 cup
Garlic:                           3-4 cloves
Bread crumb:                1/2 cup
Salmon fillet:                  4 medium sized
Brussel Sprout:              100 grams
Natural Vinegar:             1 tablespoon
Soya Sauce:                   2 tablespoon
Salt to taste
Black pepper
Olive oil
Garlic Powder
Unsalted Butter


1) Grind basil, pine nuts , parmesan, olive oil and garlic into a rough paste to make pesto sauce.
2) Mix it with Bread crumb and a spoon of butter. Season it with salt and pepper. Keep aside.
3) Saute the Salmon for 2 minutes each from both sides in a hot pan with some olive oil. Season it with salt and pepper.
4) Marinate the brussel sprout by cutting it in half with vinegar, soya sauce, salt, pepper, olive oil and some garlic powder. Keep it for 15 minutes.
5) Preheat the oven at 250 degree celsius and grill the sprout for 7-8 minutes. Keep it warm
6) Top the sauteed salmon with bread crumb mixture evenly. Sprinkle grated parmesan over it and grill for 5 minutes at 250 until light golden in color.
7) Serve it hot with the grilled sprout. I AM HUNGRY...


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