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home > recipes > seafood > pesto-crusted salmon
4 pieces of salmon filet Pesto sauce: your own or as below: 1/3 cup grated Asagio cheese 1 cup dried breadcrumbs or Panko ( Japanese white bread crumbs ) 2/3 cup flour plus more as needed up to 4 Tbs. 3 Tbs. pine nuts 1 Tbs. minced shallots 1 Tbs. minced garlic 1/4 cup each packed spinach and basil salt and pepper Batter: 1/2 cup buttermilk 1 egg 3/4 cup flour Olive oil and butter to saute The recipe may have a lot of ingredients but is not complicated and is a unique way of serving salmon Make pesto: combine bread crumbs, cheese, 2/3 cup flour and pine nuts in blender and grind to a powder. Add the shallots, garlic, spinach and basil and blend again and season with salt and pepper. If mixture is too wet add up to 4 more Tbs. of flour if needed. Prepare the salmon. Whisk the buttermilk and egg. Place flour in a shallow dish. Dust each piece of fish with flour, dip in egg mixture and then coat well with pesto. Lay pieces on a plate and chill until ready to cook if needed. Chilling helps the batter adhere better. In a sauté skillet melt some butter with olive oil and heat till bubbly . Add the salmon, cooking until golden and crusty , turning only once until salmon is cooked. Serve with a starch side dish such as a risotto and a green salad. Yield 4 servings.

Pesto-crusted Salmon


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list all recipes by BUTTERFLYDOG (1134)


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keyword: pesto
keyword: crusted
keyword: salmon
recipes for seafood
recipes by butterflydog
Email Address:
(posted May 8, 2005)

4 pieces of
salmon filet

Pesto sauce: your own or as below:
1/3 cup grated Asagio
cheese
1 cup dried breadcrumbs or
Panko ( Japanese white bread crumbs )
2/3 cup
flour plus more as needed up to 4 Tbs.
3 Tbs. pine
nuts
1 Tbs. minced shallots
1 Tbs. minced
garlic
1/4 cup each packed
spinach and basil
salt and pepper

Batter:
1/2 cup
buttermilk
1
egg
3/4 cup
flour
Olive oil and butter to saute
The recipe may have a lot of ingredients but is not complicated and is a unique way of serving
salmon

Make
pesto: combine
bread crumbs, cheese, 2/3 cup flour and pine nuts in blender and grind to a powder. Add the shallots, garlic, spinach and basil and blend again and season with salt and pepper. If mixture is too wet add up to 4 more Tbs. of flour if needed. Prepare the salmon. Whisk the buttermilk and egg.

Place
flour in a shallow dish. Dust each piece of fish with flour, dip in egg mixture and then coat well with pesto. Lay pieces on a plate and chill until ready to cook if needed. Chilling helps the batter adhere better.

In a sauté
skillet melt some butter with
olive oil and heat till bubbly . Add the salmon, cooking until golden and crusty , turning only once until salmon is cooked.

Serve with a starch side dish such as a
risotto and a green salad.
Yield 4 servings.


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