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This is a new "go-to" in my recipe file. We made this last night and it was FANTASTIC.... assuming you've already got (or made) the pesto, how much easier could it be??? We used my home made pesto (I make it in huge batches when the basil crop comes in, 2-3 times each summer), and I took the option of topping it with thin slices of tomato. We also used one uncut salmon fillet which was then cut into 6 nice serving-sized pieces. We served it without a starch, but it would be nice with roasted potatoes or rice pilaf... something with a slight lemony hint would be great.
I s&p the salmon and seared it on each side for onl a few seconds in a hot pan with EVOO. Then I followed the rest of the recipe minus adding EVOO before the pesto. Too much liquid. I toasted a cibatta bun and put the salmon on it for a yummy sandwich! Paired it with sauteed mushrooms and a glass of ice water with a lemon. Very refreshing for a summer day! Great job!
This is VERY good. I love pesto on just about anything, and this was just fantastic. I cut the servings to 2, and I eyeballed the pesto and parmesan. I doubt I used 1/4 cup of parmesan. And I will probably use less olive oil next time. We had it with a side salad. Thanks!!