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Title: Roasted Salmon with Cilantro-Pesto Vinaigrette
Categories: Shell Salmon
Yield: 6 Servings
| ***CILANTRO-PESTO | ||
| VINAIGRETTE*** | ||
| 3/4 | c | Fresh cilantro leaves |
| 3 | tb | Olive oil |
| 2 | tb | White wine vinegar |
| 2 | tb | Freshly grated parmesan |
| Cheese | ||
| 1 | tb | Pine nuts or slivered |
| Almonds | ||
| 1 | Garlic clove | |
| 1/8 | ts | Salt |
| ***SALMON*** | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 6 | Salmon fillets; (6 oz. | |
| Each) | ||
| 2 | tb | Vegetable oil |
| 1. H | eat | oven to 400øF. |
2. Make Cilantro-Pesto Vinaigrette: Combine all ingredients in blender. Pulse until finely chopped, then puree, scraping frequently until smooth. Set aside.
3. Make salmon: Sprinkle salt and pepper on salmon. Heat oil in 12-inch ovenproof nonstick skillet over medium-high heat. Cook salmon skin side up 3 to 4 minutes until golden. Place in oven and bake 8 to 10 minutes until salmon is cooked through.
4. Let stand 15 minutes; cover and refrigerate. At serving time, drizzle with vinaigrette.
This simple yet sophisticated entr‚e pairs moist roast salmon with a delicate blend of cilantro, nuts and garlic.
Total prep time: 30 minutes Degree of difficulty: easy
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
Recipe by: http://www.lhj.com