4 (6-7 oz. each) salmon fillets,
4 tablespoons basil pesto,
1 1/2 cups uncooked rice,
1 cup diced butternut squash,
1 diced onion,
1 tbsp. butter,
1 cup chicken or fish stock,
sea salt and pepper to taste,
lemon and lime for decoration,
grated Parmesan cheese, as needed.
Recipe: Season the salmon fillets with salt and pepper and place them on a baking pan over parchment paper. Spread the pesto over each fillet and place them in a preheated oven for 12 minutes at 400 F. Meanwhile boil the rice and add the diced squash 5 minutes before the rice is ready. Strain and wash the boiled rice. (Make sure it is not overcooked.) In a frying pan, heat the butter and sauté the diced onion. Add the boiled rice with the squash and stir. Add the stock and Parmesan cheese, season to taste and cook until the stock is absorbed into the rice. Serve the pesto encrusted salmon fillets over the butternut squash risotto with a lemon wedge. I enjoy cooking salmon in many different ways, but the pesto encrusted salmon is one of the best salmon recipes I have created so far. To get the best results, use a good quality pesto with a lot of nuts and cheese in it.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.