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Serving: This dish pairs wonderfully with roasted vegetables like asparagus or potatoes, or a light salad with arugula and cherry tomatoes. For a more indulgent touch, serve with mashed potatoes or a side of garlic bread.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the salmon and steak separately to preserve their textures. You can reheat the basil cream sauce in a small saucepan over low heat, adding a splash of cream if needed to restore its creamy consistency.
Variants:
Pesto-Crusted Chicken: If you prefer chicken over salmon, use boneless, skinless chicken breasts instead. Follow the same instructions for the pesto crust and baking time.
Vegetarian Option: Swap the steak and salmon for a portobello mushroom cap or tofu for a plant-based version of this dish. Use the same pesto crust for added flavor.
Spicy Kick: Add red pepper flakes to the pesto or basil cream sauce for a bit of heat.
Vegan Basil Cream: For a vegan alternative, replace the heavy cream with coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
FAQ:
Q: Can I use frozen salmon for this recipe? A: Yes, you can use frozen salmon. Just make sure to thaw it thoroughly before preparing it to ensure an even cook.
Q: What’s the best way to know when the steak is done? A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
Q: Can I prepare the pesto crust ahead of time? A: Yes, you can prepare the pesto and the breadcrumb mixture ahead of time and store it in the refrigerator. Just apply it to the salmon right before cooking.
Q: What other herbs can I use for the basil cream sauce? A: You can substitute basil with fresh thyme, rosemary, or tarragon for a different flavor profile.
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