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One living in the Pacific Northwest can never have too many salmon recipes!
4 salmon fillets (2 pounds)
1½ cups pesto
2 lemons
½ cup white wine
1. Lightly olive-oil a baking dish large enough to accommodate the fish (I was making a half-recipe, so a 9x9 Pyrex did the trick for me). Put the salmon in it skin side down. Squeeze 1 lemon over the fish, and pour on the white wine. Let this marinate for 15 minutes
2. Preheat the broiler. Using a small spatula, spread a thick layer of pesto (between 1/8 and ¼ inch thick) over the top of the fish, fully covering the surface.
3. Put the baking dish under the broiler, about 9 inches from the heat, 8-10 minutes per inch of thickness, or until the pesto is browned and crusty and the fish is opaque and flaky. Take it out of the oven and let it sit for a few minutes, then scoop the fillets onto plates, squeeze more lemon juice over them, and serve.


Dish   Main DishCooking Method   Broiled
Main Ingredient   Fish

sherri evangelisto

Member since Mar 2007

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