Thursday, April 15, 2004

Pesto-crusted Salmon
This is one of Mark's that I really enjoy.

Get a nice piece of Pacific salmon. NOT farm-raised and NOT Atlantic. Steelhead is fine. Smack it skin-side down on a slightly greased (or very well seasoned) pan. Make a paste of pesto sauce (jarred is OK, especially the yummy jarred kind from Costco--note that if it's made with walnuts, it's NOT pesto) and food processed bread crumbs. Smear a thick layer on the top side of the fish. Cook on high heat and finish under the broiler to ensure a crusty pesto crust.


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