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| Stephan's Broiled Salmon Pesto |
"This salmon is covered with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed underneath the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish may be made an afternoon in advance for cold provider, or the leftovers served cold at lunch day after today. Goes well with rosemary and garlic roasted pink potatoes and any inexperienced vegetable."
Ingredients :
- 2 pounds salmon fillets
- 2 lemons
- 1 1/2 cups pesto
- half cup white wine
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 40M |
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- Lightly oil a baking pan massive sufficient to accommodate the fish. Place salmon in pan skin facet down. Run finger over flesh to make sure all bones have been eliminated. Use pliers to drag out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
- Preheat broiler.
- Coat the top aspect of the fish with thick layer of pesto. It must be between an 1/eighth to a 1/4 of an inch thick, and cover the floor of the fish.
- Place fish underneath the broiler approximately 9 inches from warmth supply. Broil for 8 to 10 minutes in step with inch of thickness, or until fish flakes and flesh is opaque. Pesto need to have formed a closely browned crust. Remove from the oven, and set aside for a couple of minutes. Squeeze 1/2 of 2nd lemon over fish. Slice ultimate lemon half into skinny slices. Place lemon slices on individual servings, or set up on the whole flank if serving at the table.
Notes :
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