 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Salmon Baked in Pesto is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
|
1 cup fresh basil leaves
2 - 3 cloves garlic, minced
2 tablespoons Parmesan cheese
3 tablespoons roasted pecans
Extra Virgin olive oil
Bread crumbs
4 (6 to 8 ounce) salmon fillets
Salt and pepper to taste
In a food processor, blend basil, garlic, Parmesan cheese, and pecans to form dry paste. Add enough olive oil to produce a runny paste. Scrape into bowl and add bread crumbs until crust has a moist crumb texture. Set aside. Preheat the oven to 375 degrees. Season salmon with salt and pepper. Apply a thin coat (1/8 inch) of crust to meat side of each fillet. Place salmon in baking dish, Pesto side up and drizzle with olive oil. Bake until done about 8 to 10 minutes per inch of thickness. Place fillets on plates. Drizzle with tomato oil (see below). Makes 4 servings.
Tomato Oil:
3 ripe tomatoes (plum) halved and seeded
Salt and pepper to taste
2 cloves garlic, minced
1 cup extra virgin olive oil
Roast tomatoes in a 400 degree oven until dry and starting to char. Let cool. Place in blender with remaining ingredients and puree.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|