| 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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