Recipe by Sandra Lee
1 1/2 lbs center-cut fresh salmon fillet, 1 inch thick, cut into 4 pieces
1/4 cup extra virgin olive oil
2 Tbl bottled lemon juice (or the juice from one large lemon)
2 tsp Italian Seasoning
For the Pesto Mayo
3 Tbl mayonnaise
1 Tbl prepared pesto
- Preheat broiler. Rinse salmon with cold water; pat dry with paper towels. line baking sheet or broiler pan with aluminum foil; set aside.
- For marinade, in a large zip-top bag, combine olive oil, lemon juice, and Italian seasoning. Add salmon. Sqeeze air from bag and seal. Gently massage bag to coat fish; set aside (I'd say about 20 minutes since the book didn't give any time).
- For pestp mayo, in a small bowl, stir together the mayonnaise and pesto; set aside.
- Remove salmon pieces from the bag and place, flash sides down, on prepared baking sheet. Discard marinade. Broil fish 4 to 6 inches from heat for 3 to 4 minutes. Turn salmon; cook for 4 to 6 minutes more or until flash flakes away easily when tested with a fork. Serve with pesto mayo.
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3 comments:
I'm with you on fish - I much prefer tinned salmon to fresh - now how plebeian is that? We're bombarded with the fact that one should eat oily fish at least once a week - give me a big juicy steak any day!
Nice to see photographs once more - how long before you are able to drive your truck?
Pesto mayo? Why in the world didn't I think of that??
Anne - I'm with you on the steak. I can get myself to eat things that I know are good for me but that I don't necessarily like (whole weat bread, peppers, onions), but I just can't bring myself to eat fish.
Megs - It was really quite tasty. I may try it on a grilled chicken sandwich next time.
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