Pesto Crusted Salmon Fillet With Citrus Soy Sauce

Directions

1. Preheat oven to 350 degrees. Heat a 12-inch non-stick saute/fry pan over a high flame. Season the salmon fillets with salt and pepper. Add in 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. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
2. Spread a 1/4-inch layer of Pesto proportionately over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan which will heat into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 min, just to heat the fish through.
3. To serve, mound 1/6 of the Steamed Spinach Leaves in the center of a hot dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle Citrus Soy Sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
4. For the Pesto: In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add in the basil and process again. With the motor running, add in the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add in bread crumbs a little at a time, just sufficient to make pesto spreadable. Process and repeat till the pesto is the right consistency. Remove from food processor and set aside till ready to use.
5. For the Citrus Soy Sauce: In a non-reactive saucepan, saute/fry the ginger in 1 Tbsp. extra virgin olive oil for 1 minute over medium heat. Add in the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 c.. Add in the chicken stock, bring it to a boil, and cook another 3 min.
6. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or possibly food processor. With the motor running on low, add in the remaining extra virgin olive oil in a slow stream till all the oil is incorporated. (
7. Makes about 1 1/2 c.)
8. For the Steamed Spinach Leaves: Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute/fry pan over medium heat, saute/fry the spinach in a small amount of extra virgin olive oil till it is wilted, 1 to 2 min. Drain excess moisture, season with salt and pepper.
9. This recipe yields 6 servings.