Salmon roasted with cilantro pesto

Yield: 4 Servings

Measure Ingredient
1 \N Clove garlic
1 cup Loosely packed cilantro leaves
5 tablespoons Olive oil
\N \N Juice of one lime
\N \N Salt and freshly ground pepper to taste
2 pounds Salmon fillet; skin on
1 large Ripe tomato; seeded and chopped

preheat oven to 400° F. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper. Bake, uncovered, until the salmon is done (peek in between the layers of flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.

NOTES : Alternative fish for this recipe: Because this pesto is strong flavored, I'd prepare this with only with strong-flavored fish, such as bluefish, bonito, mackerel or pompano. Recipe by: Fish, Complete Guide to Buying and Cooking/Mark Bittman Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Dec 25, 1997

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