Baked Salmon with Sun-dried Tomato Basil Pesto

Sun-dried Tomato Pesto

By Chef Cody Lewis

(1 cup +)

Ingredients:

1 cup Oil-packed Sun-dried Tomatoes, drained (see note)

½ cup Grated Fresh Romano Cheese (Parmesan if Romano isn’t available)

¼ cup Fresh Basil Leaves

2 tbsp. Pine Nuts, toasted (see note)

3 cloves Fresh Garlic

½ cup Olive Oil

2 tbsp. Capers (optional) (see note)

Directions:

Start with oil and garlic in food processor or blender.  When finely chopped add the sun-dried tomatoes, basil, pine nuts and cheese.  Make a paste.  Fold in capers if you like.  Be sure to cover with a thin layer of oil it storing for any length of time.

Note:               Anything packed in oil instead of water will hold its flavor better;

                           especially olives and sun-dried tomatoes.  Drain and discard

                           the oil in this recipe.

Note:               I like to toast the pine nuts a little, gives them a richer flavor.

                          Toast in oven (350 degrees) until lightly brown and fragrant.

Note:               Fold capers in after the pesto is processed.

Ideas for Future Efforts

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Baked Salmon with Sun-dried Tomato Pesto

By Chef Cody Lewis

(4 servings)

Ingredients:

1 tsp. Olive Oil

4 each 6 oz. Salmon Filets, with skin

To Taste Salt and Black Pepper

1 recipe Sun-dried Tomato Pesto (recipe in blog)

Directions:

Take your salmon filet skin side down and season the top lightly with salt and pepper.  The skin side will be flat and slightly discolored.  The top side or presentation side will be a very nice color and look rounded.  In a sauté pan on medium-high heat, place a small amount of oil.  Use just enough oil for the fish not to stick.  Take the salmon filet in your hand with the skin side down and while facing the pan.  Place the salmon filet gently into the pan so that the side closest to you touches first.  When the rest of the filet falls into the pan, it falls away from you so that there is no chance of oil splashing and burning you.  It is important that you sear the top of the filet (presentation side) first and not the skin side.  After one minute take a spatula and remove the filet from the pan.  You are only searing one side and there should be a nice golden brown sear on the salmon.  If not, the heat was either too high or too low.  You can’t write this skill in a recipe, it just takes practice.  Try it for yourself before doing it for company.  Place into a glass baking dish or any baking pan with sides (oil dripping off of the salmon on a sideless pan will run off and on to the bottom of the oven and make a mess).  Place a generous layer of the Sun-dried Tomato Pesto on top of the filet.  Repeat process for remaining salmon filets.  Place the dish into a pre-heated 450 degree oven for 12 to 15 minutes depending on thickness (12 minutes for thin filets and 15 minutes for very thick filets).

Note:               I like to pair this with roasted baby Yukon gold potatoes and

                           asparagus drizzled with olive oil and salt & pepper only.

                           Enjoy!

Ideas for Future Efforts

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