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Featured Cookbook
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Onion Ring Loaf
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Pesto-Crusted Salmon with Roasted Tomato Oil
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Apple Pie Cake with Rum Butter Sauce
Book Description
Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C.
... (more)
Best of the Best from the Mid-Atlantic Cookbook: Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C.
Authors:
Date: September 2001
ISBN: 1893062287
Publisher: Quail Ridge Press
Plastic Comb
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Servings: 4
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1 cup fresh basil leaves
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2 to 3 cloves garlic, minced
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2 tablespoons Parmesan cheese
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3 tablespoons roasted pecans
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Extra virgin olive oil
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Plain breadcrumbs
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4 (6 to 8-ounce) salmon fillets
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Salt and pepper to taste
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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.
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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.
Roasted Tomato Oil
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Roast tomatoes in a 400F oven until dry and starting to char. Let cool a bit. Place in blender with remaining ingredients and puree
More From This Book:
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Onion Ring Loaf
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Pesto-Crusted Salmon with Roasted Tomato Oil
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Apple Pie Cake with Rum Butter Sauce
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