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Pesto Salmon Parmigiana

If you love a classic parmigiana, why not switch it to salmon with this mouth-watering recipe for Tassal's Pesto Salmon Parmigiana?

Ingredients:

260g Tassal Tasmanian Fresh Salmon Fillets

1 cup bread crumbs

1 cup flour

2 eggs, whisked

4 tbsp olive oil

1 cup basil leaves

2 cups spinach

1/4 cup parmesan cheese, shredded

1/4 cup pine nuts

1 tsp garlic

1 tsp salt

1 tsp pepper

1/4 cup olive oil

¾ cup cream cheese

1 beetroot

1 potato

1 sweet potato

To garnish:

50g Mixed salad leaves

8 cherry tomatoes, halved

1 tbsp vinaigrette

2 lemon wedges

1 sprig of parsley, chopped

Method:

STEP 1: To make the salmon, separate the bread crumbs, flour and eggs between three shallow dishes. Take one Tassal Tasmanian Fresh Salmon Fillet, then coat in flour, eggs, and breadcrumbs. Place on a tray and repeat with the second salmon fillet.

STEP 2: Add 2 tbsp of olive oil to a frying pan and place on medium heat. Once the oil comes to temperature, fry the salmon for 2 minutes on each side until the crumbs turn crispy and golden brown. Place on a paper towel to blot dry, then lay on a baking tray.

STEP 3: To make the pesto, add the blade attachment to a food processor. Add basil leaves, spinach, parmesan cheese, pine nuts, garlic, salt and pepper to the barrel, then close the lid. Turn the dial to high and, while the mixture is processing, slowly drizzle the rest of the olive oil through the opening in the lid, until it’s fully incorporated. Allow the processor to run for about 5 minutes until your pesto is light and fluffy.

STEP 4: In a bowl, add cream cheese, then using a hand mixer, beat until smooth and fluffy.

STEP 5: Top the salmon with a layer of cream cheese, and then a layer of pesto. Bake in a fan forced oven at 180°C for 15 minutes.

STEP 6: To create rainbow potato chips, add the peanut oil to a small saucepan and place on high heat.

STEP 7: Use the disc attachment on a food processor to create thin slices. Turn the food processor on high and run the potato through to slice into thin discs. Place to the side and repeat with sweet potato, then finish up with the beetroot. It’s important to do the beetroot last so it doesn’t stain the potato purple.

STEP 8: Once the oil comes up to temperature in the saucepan, fry the potato, sweet potato and beetroot in small batches of 5-6. Each batch should take about 2 minutes. Shake the excess oil off before removing, then lay on a paper towel to blot dry. Season with salt and pepper.

STEP 9: To plate up the dish, lay the salmon in the centre of the plate. To one side, add the rainbow potato chips and garnish the other side with mixed salad leaves, cherry tomatoes, a drizzle of the vinaigrette and a lemon wedge.

STEP 10: Enjoy!