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Pesto Salmon Recipe


1 1/4 cups loosely packed fresh basil
1 clove garlic
3 tablespoons vegetable or chicken broth
1 tablespoon blanched slivered almonds
1 tablespoon lemon juice
2 teaspoons freshly grated Parmesan cheese (optional)
2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 pound skinned pacific wild salmon fillet, cut into 4 pieces
lemon wedges (optional)
basil sprigs (optional)


Place the basil, garlic, broth, almonds, lemon juice, cheese, oil, sea salt, and pepper in a blender and process until pureed.

Place salmon on a plate. Spoon 3 tablspoons of the pesto over salmon and turn to coat both sides. Cover with plastic wrap and let stand for 15 minutes. Keep remaining pesto on the side.

Meanwhile, preheat the broiler and lightly oil a pan or baking sheet.

Place salmon in prepared pan. Broil salmon 4" to 5" from the heat for 6 to 8 minutes, or just until opaque.

Place salmon pieces on 4 plates and top each piece with some of the reserved pesto. Garnish with lemon wedges and basil sprigs, if available.


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