| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1995 | 1 | servings | ||
INGREDIENTS
| A; (1 1/2-pound) piece | ||
| ; salmon fillet with | ||
| ; skin | ||
| Coarse salt to taste | ||
| Freshly ground black pepper to taste | ||
| 1 | tb | Extra-virgin olive oil |
| 1/2 | c | Dill lemon pesto |
| 1 | tb | Hot water; up to 2 |
INSTRUCTIONS
Pat salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute salmon, skin side down, 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Turn salmon and saute over moderately high heat 2 minutes. Reduce heat to moderate and cook until just cooked though, about 3 minutes more. In a food processor blend pesto with 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Serve pesto over salmon. Serves 6. Gourmet August 1995 Converted by MC_Buster. Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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