A variation on pesto works well with salmon fillets

October 02, 1991|By Seattle Times

The following quick and easy recipe was prepared by CeCe Sullivan, home economist on the staff of The Seattle Times, based on an idea from Mitch Sullivan.

) Salmon with Coriander Pesto

1 medium clove garlic, peeled and minced

2 tablespoons pine nuts

1 cup packed coriander (cilantro) leaves

1 tablespoon margarine

teaspoon salt

Freshly ground black pepper to taste

2 pounds salmon fillet

Put the garlic and pine nuts into a food processor; mince finely. Add the coriander and chop finely. Add the margarine, salt and several grindings of black pepper. Process to a paste.

Place the salmon on a lightly oiled baking pan and spread with the pesto. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until the salmon tests done when cut into the center.

Note: The salmon can also be grilled; spread with the pesto halfway through the cooking time.

Serves six. Each serving has 309 calories, 36 grams protein, 18 grams fat, 1 gram carbohydrate, 111 milligrams cholesterol and 147 milligrams sodium.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.