Recipe: Pesto-Crusted Salmon with Roasted Tomato Oil (food processor and blender)

PESTO-CRUSTED SALMON WITH ROASTED TOMATO OIL

1 cup fresh basil leaves
2 to 3 cloves garlic, minced
2 tablespoons Parmesan cheese
3 tablespoons roasted pecans
Extra virgin olive oil
Plain breadcrumbs
4 (6 to 8 ounces each) salmon fillets
Salt and pepper to taste
Roasted Tomato Oil (for serving, recipe follows)

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.

Preheat oven to 375 degrees F.

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 Roasted Tomato Oil.

ROASTED TOMATO OIL

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

Roast tomatoes in a 400 degrees F oven until dry and starting to char. Let cool a bit. Place in blender with the olive oil, garlic and salt and pepper and puree.

Makes 4 servings
Source: Best of the Best from the Mid-Atlantic Cookbook by Gwen McKee and Barbara Moseley