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Salmon With Pesto Crust

Salmon With Pesto Crust created by Caroline Cooks

My Dads fiancee gave this recipe to me when we were visiting in England recently. I cooked this the other day using wild alaskan salmon(found in Walmart,can you believe!) And it was superb,I made my own pesto as my garden is full of basil. Also I cant buy creme fraiche locally so I made my own by adding lemon juice to heavy cream until thickened.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Mix the breadcrumbs, lemon rind, oil and pesto. Add the lemon juice. Remove the skin from the salmon, press on the crumbs and put on a greased baking tray and bake in a 400* oven for 15 mins or until salmon is cooked through.
  • Sauce --
  • Melt butter and whisk in the lemon juice, rind and creme fraiche.Pour the sauce on to plates and top with fish .
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@ChefDebs
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@ChefDebs
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"My Dads fiancee gave this recipe to me when we were visiting in England recently. I cooked this the other day using wild alaskan salmon(found in Walmart,can you believe!) And it was superb,I made my own pesto as my garden is full of basil. Also I cant buy creme fraiche locally so I made my own by adding lemon juice to heavy cream until thickened."
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  1. Tiippo iippo
    This was very good definetly will do again. Tho my crust got alittle burned. gf loved this. i did marinate the fish for 3 hours with lemon, olive oil,bredcrumbs and pesto. Didnt use the rind coz my lemons werent organic.
    Reply
  2. Caroline Cooks
    Salmon With Pesto Crust Created by Caroline Cooks
    Reply
  3. Caroline Cooks
    Very good! Just topped the salmon with the pesto mixture. Served the lemon sauce on the side.
    Reply
  4. Dr. Carrie
    The crust was excellent - I didn't make the sauce but the crust topping was a definite keeper! I didnt have any lemons so used just a bit of lemon juice and some salt.
    Reply
  5. Ducky
    Love it! This is so simple and does make a nice crust on the salmon. I made a 1/2 recipe as there were only 2 of us. I did think there was too much lemon sauce. I would use a touch less lemon next time as it has somewhat of a predominant flavor. This was made for Pick-A-Chef spring 2006.
    Reply
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