Poached Salmon with Sundried Tomato and Basil Pesto

Poached Salmon with Sundried Tomato and Basil Pesto

1 lb Salmon - you can use one large piece and cut it into two portions (I used Jail Island salmon which has a very nice, mild, and sweet taste)

1 cup dry white wine

1/2 cup chicken or vegetable broth

1/4 cup sundried tomato pesto (recipe will follow)

1/4 cup basil pesto (recipe will follow)

Sprinkle of salt and fresh ground pepper

In a medium-large size deep-sided saute pan or sauteuse, heat wine and stock over medium-high heat. Season fish on both sides with a sprinkle of salt and pepper. Place fish in the pan and coat the top of each piece with both sundried tomato pesto and basil pesto. Cover pan with a lid. Bring liquid to a boil for about 4 minutes, then reduce to a simmer and poach salmon for an additional 3-4 minutes or until cooked through, depending on the thickness of your fish. 

Tip for poaching 

Bring the liquid to a boil for about 5-6 minutes, then remove pan from heat and let the fish sit for about 10 minutes. The steam trapped inside will continue to cook the salmon and the result will be delicious and moist.

Home Made Basil Pesto

2 cups fresh basil leaves - remove any tough thick stems

1 cup fresh Italian parsley 

2-3 fresh garlic cloves

1/4 cup pignola (pine nuts)

1/2 cup fresh grated Parmesan cheese

1/4 cup extra virgin olive oil

Salt and ground pepper to taste

Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes). 

Home Made Sundried Tomato "Pesto"

1 jar (about 12 oz.) sundried tomatoes in olive oil OR 1.5 cups regular sundried tomatoes, reconstituted in some hot water, drained, and mixed with about 1/4 cup extra virgin olive oil

About 1/8th cup extra virgin olive oil (this is only neccesary if you're using the jarred sundried tomatoes)

2 cloves garlic

1/4 cup Parmesan cheese

1 tbs. fresh parsley

Sprinkle of salt and fresh ground pepper

Blend all ingredients in a food processor until smooth. Remember if you're using jarred sundried tomatoes you will add in the entire contents including the oil, plus an additional 1/8th cup or so of oil. If you use reconstitute sundried tomatoes, just use 1/4 cup olive oil. Any extra that you don't need for the salmon recipe would be delicious as a spread for crackers or a topping for pizza or pasta.