Shelly's Recipe

PESTO-CRUSTED SALMON WITH ROASTED TOMATO OIL

Category: Fish and Seafood

1 cup fresh basil leaves
2 to 3 cloves garlic, minced
2 tablespoons Parmesan cheese
3 tablespoons roasted pecans
Extra virgin olive oil
Plain breadcrumbs
4 (6 to 8-ounce) salmon fillets
Salt and pepper to taste

In food processor, blend basil, garlic, Parmesan cheese, and pecans to form dry paste. Add enough olive oil to produce a runny paste. Scrape into bowl and add bread crumbs until crust has a slightly moist crumb texture. Set aside.

Preheat oven to 375F. Season salmon with salt and pepper. Apply a thin (about 1/8-inch) coat of crust to meat side of each fillet. Place salmon in baking dish, pesto-side-up, and drizzle with olive oil. Bake until desired doneness, about 8-10 minutes per inch of thickness of fish. Place fillets on plates. Drizzle with tomato oil. Serves 4

Roasted Tomato Oil
3 ripe plum tomatoes, halved and seeded
Salt and pepper to taste
2 cloves garlic, minced
1 cup extra virgin olive oil

Roast tomatoes in a 400F oven until dry and starting to char. Let cool a bit. Place in blender with remaining ingredients and puree