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Recipe by Efrat Libfroind

Roasted Salmon with Nut Crumble and Pesto

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Roasted Salmon with Nut Crumble and Pesto
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Tree nuts - Soy - Wheat
2 Hours, 30 Minutes
Diets
- Pescatarian - Low Carb - No Refined Sugar

This is an elegant dish, perfect for Shabbat lunch. It has a combination of flavors and textures that are easily put together in a glass just before you are ready to serve it.

Ingredients

Salmon

  • 6 slices of salmon fillet, semifrozen, or fresh trout

  • roasted cherry tomatoes (optional)

Marinade

Crumble

  • 1 cup flour

  • 3 and 1/2 tablespoons softened margarine

  • 4 tablespoons oil

  • a little more than 3/4 cup of Gefen Ground Walnuts or almonds

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 1/4 teaspoon salt

  • parsley or green onions

Pesto Sauce

  • 2 cups fresh basil leaves

  • 2 cloves of garlic or 2 cubes Gefen Frozen Garlic

  • 5 tablespoons pine nuts

  • 1/2 teaspoon salt

  • pinch of black pepper

  • 1/2 cup olive oil or canola oil

Directions

Prepare the Fish

1.

While the fish is partially frozen, cut it into large cubes.

2.

Mix all marinade ingredients and marinate the fish cubes in it for at least half an hour. It is recommended to let the fish marinate overnight, for up to 24 hours.

3.

Place the fish cubes in a pan and bake for about 10 minutes in a 400 degrees Fahrenheit oven.

4.

Keep the baked fish cubes in a covered container in the refrigerator until ready to serve.

Prepare the Crumble

1.

Place all the crumble ingredients in a food processor to make a crumbly mixture.

2.

Spread the crumbs in a baking sheet lined with parchment paper and bake in a 350 degrees Fahrenheit oven for about 15 minutes, until nicely browned.

3.

Refrigerate well, then break into crumbs again. Keep in a sealed container until ready to serve.

Prepare the Pesto Sauce

1.

Grind the basil leaves with the pine nuts, spices, and garlic in a food processor.

2.

While grinding, slowly add the oil and mix to obtain a uniform, thick mixture.

3.

Keep the pesto mixture in the refrigerator until ready to serve.

Assembly

1.

Remove the salmon from the refrigerator about an hour before serving, to reach room temperature.

2.

Place two to three tablespoons of crumble in beautiful glass serving cups. Place three salmon cubes on top of the crumble and place a teaspoon of pesto sauce next to them.

3.

You can decorate the cups with cherry tomatoes roasted in the oven with a little olive oil and coarse salt.

Credits

Photography by Anatoly Michaello

Recipe tags

Efrat Libfroind fish nuts pesto roasted salmon salmon Succos Succot Sukkos
Roasted Salmon with Nut Crumble and Pesto

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