Title: Sauteed Salmon with Dill Lemon Pesto
Categories: August 1995
Yield: 1 servings

A; (1 1/2-pound) piece
; salmon fillet with
; skin
Coarse salt to taste
Freshly ground black pepper
-to taste
1 tb Extra-virgin olive oil
1/2 c Dill lemon pesto
1 tb Hot water; up to 2

Pat salmon dry between paper towels and sprinkle with salt and pepper. In a
12-inch non-stick skillet heat oil over moderately high heat until hot but
not smoking and saute salmon, skin side down, 3 minutes. Reduce heat to
moderate and cook salmon 4 minutes more. Turn salmon and saute over
moderately high heat 2 minutes. Reduce heat to moderate and cook until just
cooked though, about 3 minutes more.

In a food processor blend pesto with 1 tablespoon hot water, adding
additional hot water if necessary to reach desired consistency.

Serve pesto over salmon.

Serves 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.