Monday, September 19, 2022

Salmon with Pesto #recipe by Maya Corrigan

We eat salmon often and we make a lot of pesto with the basil from our community garden plot. This recipe combines salmon, basil pesto, and a crust of breadcrumbs and Parmesan cheese. The salmon came out moister than plain baked salmon, probably because the pesto blanket added oil and flavor while the fish was cooking. 

A note on the pesto: When our basil leaves are ready to be picked, we make enough to freeze. I made this dish once with defrosted pesto and once with freshly made. It came out well both times. The recipe I based this on suggested pesto in a jar from the supermarket.

Ingredients

10-12 ounces of salmon filets
2 Tbsp fresh, frozen, or store-bought basil pesto
1/3 cup breadcrumbs
1/3 cup finely grated Parmesan cheese


Preheat the oven to 400 degrees.

Line a baking pan with foil or parchment paper, and place the salmon filet on it. 

Mix the breadcrumbs and cheese together.

Spread the pesto on the salmon. Top it with the breadcrumb mixture. 

Bake for 10 minutes or until done to your likeness. Baking time will vary depending on the thickness of the salmon and your own tastes. 










Do you like basil? If so, what's you favorite way to use basil?  

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Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.


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6 comments:

  1. I'm impressed that the pesto doesn't overpower the salmon flavor.
    I helped a friend harvest and process her basil one year. LOTS of pesto, individually put into baggies and frozen, without the cheese. She thought it froze better that way and it can easily be added when cooking/eating. A lovely thing to have in the freezer.
    We discovered steelhead trout this summer and prefer it to salmon, less "fishy" tasting.

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    1. We don't add the cheese if we're freezing pesto. It didn't overpower the salmon, but when I tried it with Arctic char, which has a more delicate flavor, I thought it did overwhelm the fish.

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  2. Sounds yummy, pesto with most things works around here. We like pesto on chicken. I just put the pesto on top of chicken breasts or tenders and bake for about 20 minutes or so, depending on the thickness of the meat.

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  3. I love basil in the ordinary things like soup, stews, eggs etc...

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    Replies
    1. Thanks for commenting, Lori. I put pesto in vegetable soups, but I haven't tried it with eggs.

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