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
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.