Seared Norwegian Pink Salmon with Basil Pesto and Guacamole
Norway, Italy and Mexico come together in the recipe that balances taste and nutrition.
The tender salmon is served over the base of basil pesto, a sauce which traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and parmesan cheese.
It is accompanied with guacamole, another sauce made up of avocadoes.
Ingredients
Salmon (small fillet) 120 gms
Coarsely black pepper 05 gms
Lemon juice 60 ml
St. peter salt 20 gms
Avocado 60 gms
Basil pesto 30 gms
Olive oil 30 ml
Onion 30 gms
Tomato (Seed less) 15 gms
Jalapeño 05 gms
Method
(For Guacamole)
Peel out the avocado pulp, mash, add lemon juice, chop onion, deseeded chop tomato, chop jalapeno, olive oil, salt and mix all together. Keep in plastic container.
(For the main dish)
Marinate salmon fillet with sea salt and lemon juice. Coat the top side of the fillet with coarsen black pepper.
In a non-stick pan add olive oil and sear salmon on slow fire for two minutes and bake in the preheated oven at 180 degree Celsius for three-four minutes.
In a plate place basil pesto as base, put cooked salmon over it and guacamole quenelle on top of salmon.
About the chef
Chef Manoj Rai is the culinary head with Pind Balluchi. Chef Manoj, who hails from Uttar Pradesh, studied hotel management from Institute of Hotel Management, Goa and has worked with groups like Hotel Lebua, TGIF, Radisson Group, Jaypee group, Claridges group and PVR to name a few. He is also an adventurous food connoisseur, who has travelled around the world extensively and regularly seeks the opportunity to explore the different kinds of cuisines while developing his gourmet knowledge.
