Thursday, October 4, 2007
Midweek Quickie#2- Pesto-Crusted Salmon
This is a quick and tasty favourite, not a bad way to get our weekly dose of Omega 3. My little girl loves salmon and usually enjoys this dish with some sweet potato chips (baked in the oven) and broccoli florets.
This time around, I served the fish with some vine-ripened tomatoes which were baked alongside the salmon, and some boiled french beans.
The recipe was adapted from Delia Smith's How to Cook, Book 2. In the original recipe, pecorino cheese was used for the topping. I used the same parmesan that was also in the pesto.
2 pcs salmon fillets (approx 150g each)
squeeze of lemon juice
2Tbsp basil pesto
2 Tbsp bread crumbs
2 Tbsp grated parmesan
salt and freshly ground pepper to taste
Pre-heat the oven to 220deg C.
Line a baking tray with foil and lightly spray with oil. Place the salmon fillets on the tray and season with salt, pepper and a squeeze of lemon juice.
Mix the pesto with 1Tbsp of breadcrumbs to form a paste. Spread this over the fish. Sprinkle the remaining breadcrumbs over the pesto paste. Lastly, scatter the parmesan over the breadcrumbs.
Cook the fish in the oven until the topping is golden, around 10minutes.