Tuesday, March 19, 2013

Pesto Crusted Salmon

Pesto is wonderful and can be adapted so easy.  You can use basil, which is traditional, or you can change the greens by using arugula, spinach, watercress...anything that your little heart desires.  But why stop there?  Mix up the nuts too.  You know what you like, so try it a different way sometime.  Traditional pesto is finished with Parmigiano-Reggiano, and it MUST be real parmesan, but I omitted it this time because I was in the midst of the 21 day sugar detox.  It was still good, but if you can get quality parmesan, grate it with a fine mircoplane and fold about 1/2 cup in the mixture after you have processed it.

4 c. basil
1/2 c. pine nuts
4 cloves garlic
1/2 c. olive oil
1 salmon fillet
salt and pepper

Preheat oven to 375 degrees. Prepare a sheet pan by placing a wire rack in it.  This allows the salmon to cook evenly.  I also oil the rack before placing the salmon on it to keep the skin from sticking.

In a processor, add the basil, pine nuts and garlic.  Pulse until finely chopped.  Add the oil in a slow steady stream and continue to mix until the pesto looks creamy.  Salt and pepper to taste.

Salt and pepper the salmon flesh and then coat the salmon, flesh side up, evenly with the pesto.  Bake 35-45 minutes or until the pesto is dark and the salmon is done to your desired preference.  (I prefer mine medium, but I also buy quality salmon.)

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