Pine Nut-Crusted Salmon with Spinach Puree and Basil Coulis
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Food processor
- Saucepan
- Cast iron skillet
- Oven
- Stove
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Slotted spoon
- Spoon
- Spatula
- Tongs
- Colander
- Plate
- Paper towel
Ingredients
- 1 bunch fresh basil (leaves only, roughly chopped)
- 1 cup canola oil (plus more for cooking salmon)
- salt and white pepper (as needed for seasoning)
- 2 tablespoons unsalted butter
- 1 (6 oz) bag baby spinach leaves
- 2 teaspoons toasted sesame oil
- Lawry’s seasoned salt (to taste)
- 1 cup pine nuts
- 6 boneless, skinless salmon filets
- 6 warm Parmesan polenta cakes (see note)
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