for the salmon:
4 boneless salmon fillets
1 cup bread crumbs
1/4 cup pine nuts (pignolia)
2 cloves garlic, crushed
4 cups fresh basil leaves
1/3 cup olive oil plus 1 Tbs. olive
oil(not extra virgin)
1 tsp. salt
1/4 tsp freshly ground pepper
for the sauce:
1 cup orange juice
2 tablespoons dry white wine
4 Tbs. butter or margarine
1/4 tsp. salt
1/8 tsp. white pepper
Remove any visible bones from the salmon.
In a food processor, mix half the bread crumbs with the pine nuts, garlic, salt and pepper until well combined. Add the basil leaves and process. Add 1/3 cup of the olive oil and combine, scraping down the sides of the bowl, if necessary.
Preheat oven to 400o. Brush a 9” x 13” glass baking dish with 1 tablespoon olive oil. Place fillets, skin side down in the pan. Spread a 1/4” layer of pesto evenly over each salmon fillet. Sprinkle with reserved 1/2 cup of bread crumbs.
Bake salmon for 10-15 minutes, or until just opaque. Remove from oven and let fish rest for 5 minutes before serving.
While the salmon is baking prepare the sauce.
Boil orange juice until it is reduced by half. Add wine and simmer a few minutes longer. Whisk in butter, 1 tablespoon at a time. To serve, pour 2-3 tablespoons of sauce over each fillet.
For a lower calorie dish, just omit the sauce.