Title: Herbed Atlantic Salmon Cutlets with Pesto Vinaigrette
Categories: Entree Salmon
Yield: 4 Servings

		PESTO VINAIGRETTE;
4	tb	Olive oil
4	tb	White wine vinegar
2	tb	Pesto sauce
		Salt and fresh ground pepper
		SALMON:
4		Atlantic salmon cutlets or any firm fleshed fish
		Salt and fresh ground pepper
		Olive oil
		Mixed dried herbs such as thyme, oregano etc
		TO SERVE:
		Mixed salad leaves
		Lime wedges
		Asparagus w/ Wilted Spinach
		Roasted Vegetable Salad

To make the pesto vinaigrette: combine all the ingredients in a screw-top jar.

To cook the salmon: season the salmon cutlets with salt and pep- per and place on a grill tray. Coat the upper side with olive oil and grill under medium heat for 2 to 3 minutes. Turn the cutlets over, brush with oil, sprinkle generously with mixed dried herbs and place under the griller for a further 4 to 5 minutes. Watch the salmon carefully to prevent the fish from drying out and the herbs from burning.

To serve: place the salad leaves on a large platter and arrange the salmon cutlets on top with some lime wedges, Serve at once with the pesto vinaigrette to pass at the table and with the Asparagus with Wilted Spinach and the Roasted Vegetable Salad.

Bon Appetit - Exec.Chef Magnus Johansson Vogue Jan'94

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