Stephan's Broiled Salmon Pesto
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Lightly oil a baking pan large enough to accommodate the fish
2
Place salmon in pan skin side down
3
Run finger over flesh to make sure all bones have been removed
4
Use pliers to pull out any that remain
5
Squeeze juice of one lemon and white wine over fish
6
Marinate 15 minutes
7
Preheat broiler
8
Coat the top side of the fish with thick layer of pesto
9
It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish
10
Place fish under the broiler about nine inches from heat source
11
Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque
12
Pesto should have formed a heavily browned crust
13
Remove from the oven, and set aside for a few minutes
14
Squeeze half of second lemon over fish
15
Slice remaining lemon half into thin slices
16
Place lemon slices on individual servings, or arrange on the whole flank if serving at the table