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1
Preheat oven to 180C.
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2
Prepare the pesto: In the bowl of a food processor place pine nuts, garlic, salt and pepper.
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3
Blend.
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4
Add the basil and process again.
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5
With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally.
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6
Add bread crumbs a little at a time, just enough to make pesto spreadable.
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7
Process and repeat until the pesto is the right consistency.
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8
This might yield more pesto than strictly needed for the dish, depending on how much salmon you are preparing.
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9
Prepare the citrus soy sauce: In a non-reactive saucepan, saute the ginger in 1 tbs olive oil for 1 minute over medium heat.
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10
Add the shallot and garlic and continue cooking for 1 minute longer.
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11
Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce and all 3 fruit juices.
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12
Reduce the liquid volume down to 1 cup.
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13
Add the chicken stock, bring it to a boil, and cook another 3 minutes.
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14
Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor.
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15
With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
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16
Prepare the fish: Heat a 12-inch non-stick saute pan over a high flame.
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17
Season the salmon fillets with salt and pepper.
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18
Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare.
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19
Wipe out the pan and reserve for later use.
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20
Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet.
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21
Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs.
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22
Carefully invert each fillet into the pan and place it over a medium flame.
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23
Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath.
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24
Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
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25
Serve with the citrus soy sauce, perhaps with orange wedges around the dish and perhaps on a bed of spinach.
