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Home >> Recipes >> Fish >> Pesto Crusted Salmon

Pesto Crusted Salmon

Pesto Crusted Salmon

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. 

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