Curmudgeonalia
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May 10, 2010

Salmon with Basil Pesto

Four 5-6 oz. skinless, boneless Salmon fillets
2 Tbsp. Panko bread crumbs (or any coarse crumb)
ΒΌ cup mayonnaise
3 Tbsp. basil pesto
1 Tbsp. grated Parmesan cheese (optional if using my recipe for Panko crumbs)

Broil for 4-6 minutes, depending thickness of the Salmon (tuck thin ends beneath the heavier flesh. Turn really thick fillets once during the cooking time.)

Meanwhile, add pesto to mayo and set aside.

When Salmon is just beginning to flake, remove from oven, spoon pesto mixture over the fillets and spread evenly. Top with Panko (or other toasted bread) crumbs, sprinkle on the cheese and return to broiler to finish (one or two minutes, until crumbs are lightly browned.)

(As with all fish, I blot the cuts dry and, using a pasty brush, cover all sides and edges with lime juice for 15 minutes. Blot again before cooking. . . . and if especially "fishy," soak in milk for 15 minutes and blot before using the lime juice.)

Posted by Curmudgeon at May 10, 2010 2:49 PM