Pesto-Crusted Salmon with Roasted Tomato Oil
From: Best of the Best from the Mid-Atlantic Cookbook
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; September 2001; ISBN:1893062287; Spiral)
Cookbook Heaven @ Recipelink.com

Servings: 4

• 1 cup fresh basil leaves
• 2-3 cloves garlic, minced
• 2 tablespoons Parmesan cheese
• 3 tablespoons roasted pecans
• Extra virgin olive oil
• Plain breadcrumbs
• 4 (6 to 8-ounce) salmon fillets
• Salt and pepper to taste

1. In food processor, blend basil, garlic, Parmesan cheese, and pecans to form dry paste. Add enough olive oil to produce a runny paste. Scrape into bowl and add bread crumbs until crust has a slightly moist crumb texture. Set aside.
2. Preheat oven to 375F. Season salmon with salt and pepper. Apply a thin (about 1/8-inch) coat of crust to meat side of each fillet. Place salmon in baking dish, pesto-side-up, and drizzle with olive oil. Bake until desired doneness, about 8-10 minutes per inch of thickness of fish. Place fillets on plates. Drizzle with tomato oil.

• 3 ripe plum tomatoes, halved and seeded
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup extra virgin olive oil

1. Roast tomatoes in a 400F oven until dry and starting to char. Let cool a bit. Place in blender with remaining ingredients and puree.