Saturday, June 6, 2009

Pesto-stuffed Salmon

This is a healthy and tasty recipe that cooks up quick and easy on the grill or broiled in the oven.

4 (5 ounce) salmon fillets
Olive oil
Kosher salt
freshly ground black pepper
1 cup pesto (recipe below, or you can use jarred pesto)

Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Brush both sides of fillets with olive oil. Stuff fillets with pesto. Season tops of fillets with Kosher salt and ground black pepper.

Grilling: lightly oil grilling grates. Heat grill, then place fillets on medium heat. Cook salmon for 7-10, flipping once, until the fish flakes easily with a fork.

Broiling: Preheat the broiler. Place salmon on a baking sheet lined with foil. Broil fish about 4-5 inches from the heat for approximately 8-10 minutes, until golden brown.

Fresh Basil Pesto Recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food
processor. (If you are using walnuts instead of pine nuts and they are not
already chopped, pulse them a few times first, before adding the basil.) Add
the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

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