Topic: Almond salmon with pesto (Read 3981 times)

September 04, 2014, 09:08:27 PM

Here’s a great recipe I stumbled across and modified a couple years ago.

I prefer to use med size coho, pinks, or sockeye shoulders for this recipe. Chinook are great of course, but the fillets tend to be a little big. If using chinook I recommend you fillet the fillet to half its original thickness, or use tail pieces.

Use a small pair of pliers or forceps to remove all the bones from your fillets, skin them, and trim away all that dark fishy goodness that lives between the flesh and skin.

Take one sheet of thawed Pepperidge Farms filo dough, and cut it in the folds length wise. You should end up with 3 even strips. Now cut those in half width wise.

Cut your fillets to roughly the same size as the filo dough, and season to taste. I like a really light coat of olive oil, and light sprinkle of Montreal Steak Seasoning. don't go crazy with salt since you'll be adding pesto later.

Arrange the fish and dough squares onto one cookie sheet, but don’t allow them to touch. I also like to line mine with non-stick foil to ensure things come off nicely in the end. Liberally cover your fish with raw almond slices, and place the cookie sheet into a pre-heated oven @ 375 for roughly 15-20 min. When the dough is puffy and lightly browned the fish will be done too.

Generously coat the pastry square with pesto. Then a layer of vine ripe tomatoes, and sort of half way place/lean the salmon on for presentation. If you could care less just slap it right on top!