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Title: Salmon with Pine Nut Crust & Ancho-Tomato Pesto
Categories: Seafood Salmon
Yield: 4 Servings
| 2 | c | Bread crumbs; soft french |
| Bread | ||
| 1 | c | Pine nuts; toasted |
| 2 1/2 | tb | Olive oil |
| 1 | ts | Cumin |
| 1 | ts | Oregano |
| 4 | 6 ounce | |
| 2/3 | c | Clam juice |
| 2/3 | c | Nonfat chicken broth |
| 2 | tb | Red wine; dry |
| 1 | ts | Brown sugar |
| 1 | c | Ancho-Tomato Pesto (see |
| Recipe) | ||
| Salmon fillet |
Preheat oven to 450F. Oil rimmed baking sheet. Grind first 5 ingredients in processor. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Press nut mixture on top of fish, dividing evenly. Bake salmon until opaque in center, about 10 minutes. Meanwhile, bring clam juice, stock, wine and sugar to boil in heavy large skillet. Mix in 1 cup Ancho Tomato Pesto. Simmer until sauce is reduced to 1 1/4 cups, about 8 minutes. Season to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.
Recipe by: Bon Appetit March 1999