Steamed salmon with pesto sauce and new potatoes

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 486, total fat 26 G., saturated fats 4 G., proteins 43 G., carbohydrates 18 G., fiber 3 G., cholesterol 101 mg, sodium 198 mg, sugar 0 G.

For this dish, salmon fillet and new potatoes are steamed. The potatoes are cooked first in the lower compartment of the steamer, and 8 minutes before the fish is done, the fish is added to the upper compartment. Serve drizzled with a delicious homemade pesto made with fresh basil, hazelnuts, garlic, lemon zest, and olive oil. Yogurt is used in place of the cheese in this version of the sauce. Simply blend all the ingredients together. Serve the fish with boiled potatoes, lightly mashed with olive oil and pecorino cheese. It's recommended to boil them in their skins and mash them without peeling them to maximize the preservation of their beneficial micronutrients.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 wild salmon fillets with skin (170 g each)
450 g new potatoes, cut in half
1 bunch fresh basil leaves + extra for serving
1/4 cup hazelnuts
1 clove of garlic
4 tbsp extra-virgin olive oil + extra for drizzling
1 lemon + wedges for serving
2 tablespoons plain low-fat yogurt
2 tbsp. l. grated pecorino cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, potato, hazelnuts, pesto sauce, Pecorino Romano cheese, basil

Cooking the dish according to the recipe:

Place a two-tier bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a boil. Alternatively, prepare a two-tier electric steamer according to the manufacturer's instructions. Place the potatoes in the bottom compartment of the steamer and cook until tender, about 15 minutes.
Meanwhile, place the basil, hazelnuts, garlic, and 2 tablespoons of olive oil in a blender. Finely grate the zest of half a lemon and squeeze out all the juice. Add 3-4 tablespoons of water and blend. Season with salt and pepper to taste. Transfer to a bowl and stir in the yogurt.

After 15 minutes of boiling the potatoes, add the salmon to the top rack of the steamer. Season with salt and black pepper and cook until the salmon is opaque and firm, 6-8 minutes. Meanwhile, transfer the potatoes to a bowl and mash them with the remaining 2 tablespoons of olive oil, cheese, and pecorino; season with salt and pepper to taste. Add the fish, drizzle with pesto, and sprinkle with basil. Serve with the potatoes and lemon wedges.

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