Steelhead Salmon in a Pesto Rub

Dinner last night was in short order for the extra parental heads that were joining us around 8pm. My fridge was looking a little desperate so I headed out for a quick run up the food aisles. With the recent weight gain of our loon there were many sales to indulge in, including some steelhead fillets, fat enough to feed 5. I snatched one up to prepare an old standby that never fails to impress. And it's easy too; a half an hour from start to finish.***

The Rub
Salmon is a fish rich in oil. So for this dish I've chosen to omit the olive oil from a standard pesto, creating a perfect balance.
2 tbsp dry basil
1/4 cup pine nuts (either crushed in a mortar and pestle or finely ground in a food processor)
2 cloves of garlic, minced
2 tbsp Parmesan cheese

• combine ingredients in a small bowl

The Fish
1 steelhead salmon fillet, large enough to feed 4-6 adults, dusted with salt and freshly cracked pepper

• Preheat the oven to 450F
• Spray lightly, a baking sheet, with oil
  
• Spread the rub evenly over the seasoned fillet
• drizzle with 1 tbsp of lemon juice
• let the fish cook at 450 for 15-20 minutes
• Turn the oven to broil and finish till the rub is nicely toasted

What I served it with

• wild rice pilaf~cooked in chicken stock with mushrooms, red pepper and red onion
• snapped asparagus~steamed in chicken stock and lemon juice

***The rice will cook in time with the salmon. And the asparagus will cook in time with the finishing of the fish under the broiler.


~You're welcome ;o)