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
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)
- Finely chop ingredients (excluding salmon) by hand or grind in an immersion blender.
- 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.
Grand total: $16.86; serves 2 + lunch tomorrow