A variation on pesto works well with salmon fillets

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.