Stuffed Salmon
Angela
ingredients
- 1 tsp minced garlic
- 2 cups fresh basil leaves, washed and dried
- 1/3 cup toasted pine nuts
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup olive oil
- 1/4 cup kalamata olives, pitted and finely chopped
- 4 5-oz. salmon fillets, skin on one side
- salt and pepper
- 1/2 cup dry white wine
directions
- 1
Preheat oven to 350°. To make pesto put garlic, basil, pine nuts and oil in blender or food processor. Process until finely chopped, then stir in parmesan and olives.
- 2
Season the salmon fillets with salt and pepper. Place fillets skin-side down, cut a slit 3/4 of the way edge to edge and top to bottom to make pocket. Fill with the pesto. Place salmon fillets in a shallow oven proof pan without touching each other. Pour wine around the fillets and bake for 10 min. Remove from oven, let rest for 5 min. Set oven to broil and put salmon back in for 3 min.
Source: Mom
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