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Basil, Ginger & Pine Nut Crusted Salmon

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Penny Pinching Epicure: Basil, Ginger & Pine Nut Crusted Salmon

Wednesday, April 28, 2010

Basil, Ginger & Pine Nut Crusted Salmon


I love doing crusted fish; it adds such a great texture, and you can do so much with different flavors. Last night, I decided on one of my favorite flavor combinations--basil, ginger, garlic & pine nut. It's pretty much a pesto coating, with ginger added for an extra little kick. I used my immersion blender attachment to grind everything into a paste, smeared it on the salmon, then baked it open in the oven. Yum!

P.S. I made this recipe with macadamia nuts over Passover and it was a huge hit. You can also use one whole fillet rather than a few smaller ones.


Basil, Ginger & Pine Nut Crusted Salmon

Ingredients:

12 large basil leaves
1/4 cup raw pine nuts
1 garlic clove, peeled
1-inch piece of ginger, peeled
1/8 tsp salt
pinch black pepper
1 tsp olive oil
fresh salmon (about 16 ounces)

Directions:
  1. Finely chop ingredients (excluding salmon) by hand or grind in an immersion blender.
  2. Place salmon on a baking sheet, spread basil-nut crust over fish, and bake at 375 degrees for 15-20 minutes or until salmon is cooked to your preference.
The cost:
basil: 1.99
nuts: 4.99
ginger: .89
salmon: 8.99

Grand total: $16.86; serves 2 + lunch tomorrow

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