Pesto Encrusted Salmon
December 14th, 2011
THE MOST DECEADENT DIET EVER!!
By: Devin Alexander
Foreword by: Kate Geagan, MS, RD, founder of IT Nutrition, LLC
Photography by: Theresa Raffetto
Published by Broadway Books (imprint of the Doubleday Broadway Publishing Group a division of Random House Inc. New York, USA)
Olive oil spray
Four 3 ½ oz skinless salmon fillets (bones out)
Salt and pepper
1 slice whole-wheat bread
14 medium fresh basil leaves
1 medium garlic clove
1 tablespoon grated reduced fat Parmesan
Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with spray. Season both sides of the salmon fillets with salt and pepper to taste.
Tear the bread into large pieces and put in the bowl of a food processor fitted with a chopping blade. Add the basil, garlic, and Parmesan. Process until minced, about 1 minute. Transfer to a sheet of wax paper. Place one fillet on the crumbs, so the side that had the skin is face up. Press it into the crumbs to coat the bottom only. Flip it and place it on the prepared baking sheet, crumb side up. Repeat with the remaining 3 fillets, coating them and then placing them side by side, not touching, on the sheet. If crumbs remain, spoon them among the fillets, and press them on. Bake uncovered for 10-12 minutes, or until the fillets are pale pink throughout. Serve immediately.
You are here: Home » TMI » Recipes after Pattis own Heart » Pesto Encrusted Salmon