Baked Salmon with Pesto and Pecans

Just 3 ingredients to make this easy, quick and very tasty Baked Salmon with Pesto and Pecans. Even non-Salmon fans will love this! 

As any parent would know, it is always difficult or at least a challenge to make kids eat vegetables. Now, think about making them eat seafood, particularly fish NOT in nuggets form NOR coated in bread crumbs to disguise what it really is. Yeah, it can be tricky.

Baked Spiced Salmon

I am enjoying the perfect weather we are having this month of September. It is sunny and warm during the daytime ((without being oppressive) and cool enough to sleep at night without having to turn the air conditioner on. The lovely days of September inspire me to turn the oven on and begin baking again not just for cakes or other sweet treats but certainly for savory recipes, too.

Smoked Salmon Pizza

My family loves Salmon! I have at least three salmon recipes now and there are two more which I haven't posted yet. It's just such a versatile fish and not to mention so easy to cook because it just absorbs and contrast or complement the flavors you add to it. You simply cannot go wrong when you cook with this fish.

Salmon with Tangy Dill Butter Sauce

We have fish, like Salmon, for dinner at least once a week. We try to have a regular supply of Omega-3 from seafood. :-) However, when you have the same dish once a week, it can get boring. I try to look for different ways to cook Salmon. This is one dish which we have tried this week and though initially we didn't know if we'd like it, we tasted it and absolutely loved it. We love the tangy and fresh taste that the lemon juice brings to the fish. The tangy Dill Butter sauce complemented the salmon and made it oh-so-delicious. Try it and see if you like it!





For the Salmon

Ingredients

1 lb Salmon, cut into fillets or  4 pre-cut fillets
Dried dill weed,  2 tsp or to taste (if fresh about 2 Tbsp)
Salt, to taste
Lemon and pepper seasoning, to taste

Procedure

Preheat the grill, if using one. You can fry the salmon too if you prefer.

Clean the salmon fillets and then wipe them dry with paper towels. You can either marinate the salmon in lemon juice or just season it.

I marinated the fish in lemon juice for about 10 minutes. It did make the fish tasty and moist but the fish did not become as crispy as I wanted it to when I grilled it. So, it's up to you. You may choose to just season it really well, instead of marinating it.

Drain excess liquid from the fish if you marinate it. Season the fish with dill weed, salt and lemon pepper seasoning.




Grill the salmon, depending on the thickness of your fillet, for about 5-6 minutes per side. If you have skin on the salmon, grill it with the skin-side down first. Flip over to grill the other side, turning only once. It's cooked when it flakes easily and the color has lightened.

While you are grilling the salmon, you can do the Tangy Dill Butter Sauce. Keep it warm.

For the Tangy Dill Butter Sauce

The amount of sauce in this recipe is just right for about 4 fillets of salmon so feel free to increase it if you're cooking for more than 4.

Ingredients

A little oil, about 1 tsp
1 garlic clove, minced
2 Tbsp dry white wine
2 Tbsp of freshly squeezed lemon juice 
1 1/2 tsp dried dill weed ( 1 Tbsp fresh dill)
3 Tbsp butter
Salt, to taste
1 Tbsp heavy cream (optional)
A pinch or two of flour (leave it out if you want it gluten-free)

Procedure

Heat a little oil in a small sauce pan. Saute the garlic for a minute or less, just until it releases its aroma; don't let it brown. Pour in the white wine. Let it reduce to about half. Add in the lemon juice and the dill weed. Stir.  Let simmer for a minute. Add the butter and let it slowly melt as you stir it.

Season with salt, to taste. It should have a sour bite. As we say in the Phils, "Mukhasim talaga!" You can add a little cream if you think the lemon juice overpowers the rest of the ingredients. Add a pinch or two of flour to thicken it slightly (optional).

Transfer the grilled salmon to a plate and drizzle the sauce on top. Serve the salmon with your favorite veggies (steamed asparagus are our fave with it!) and accompany it with a side of rice, if you wish. Mark loves to pour some of the sauce on the rice. He thinks it's really yummy that way. I believe him!

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Salmon on a bed of Caramelized Onions

The Philippines has 7,107 islands. I grew up in one of those. It is called Marinduque, a heart-shaped island in the heart of the Philippines. It is not a very big island. Infact, it will only take you about 5-6 hours to drive around the island and you won't even be doing it at 70 mph. But that is my home and I still miss it a lot.

Our house is located near the beach so waking up to a beautiful sunrise (I'd dare say we have an average of 300 sunny days in a year!) and going to bed after a lovely sunset is typical.    

Living near the sea has its advantages. We always get the first catch! I remember my mom buying the first catch of the day from fishermen back from their overnight fishing.

It still continues to this day. Here's a photo of William with a lady selling her fish. I took this photo when we visited the Philippines in 2010. 

Though I terribly miss eating sea food made from the freshest catch available, I try to make up by serving a fish dish in our house at least once or twice a week.  It's my way of re-connecting with my lovely island-province. Perhaps someday, we will return to  the island to cook our own catch!

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Ingredients

4 Salmon Fillets (pref. with skin on)
4 medium size onions (add more depending on how many salmon fillets you are using)
Olive Oil (just a little)
3 tbsp Butter (plus more, if needed)
Salt, Pepper and dried Dill weed
2 tbsp dry white wine


Procedure

Season the salmon with salt, pepper and dill weed. 

Chop the onions into rings.

In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside.

Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it's firm to the touch and fully cooked. Transfer to a warmed plate.

Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half.

Place the onions on a serving platter and place the salmon on top. Enjoy!

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