Pesto Salmon

Women‍‍`s Corner
June 9, 2022

If you want to impress your guests, you can try this. Bright green basil pesto is a natural fit with baked fish.

Ingredients :

- 4 (6-ounce) salmon fillets or a large 1 ½ pound fillet, wild-caught if possible

- Olive oil, for brushing

- ½ teaspoon kosher salt, plus more for brining

- ½ teaspoon freshly ground black pepper

- 3 tablespoons basil pesto (homemade preferable)

- 1 tablespoon of toasted and chopped pine nuts

- A few grates of lemon zest, for garnish

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Method :

Preheat the oven to 325 degrees F.

While the oven preheats, in a shallow dish, stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).

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Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with ⅛ teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover the pan with foil and bake the salmon for 10 minutes. Then remove the foil and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center).

A 1-inch thick fillet should cook for about 15 minutes total.

When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately.
(Leftovers can be stored refrigerated for 3 to 4 days.)