Pesto Crusted Salmon
Ingredients
| 2 Atlantic Salmon fillets (approx 4cm wide each) |
|
| 70g (half a jar) Basil and Parmesan Tapenade | |
| 70g Unsalted macadamia nuts, crushed | |
| 50g Breadcrumbs | |
| 40g Pine Nuts | |
| 1 to 2 tbs olive oil | |
Method
Preheat oven to 180 C.
Remove any bones from the fillets then wash and pat dry with paper towel. There is no need to remove scales and skin. Place fillets skin side down on a baking tray. If you use a non non-stick tray, the skin will bake onto the tray allowing you to lift off the cooked fillets with an egg slide and leave the skin behind. If you use a non-stick tray it may be better to at least remove the scales.
Combine remaining ingredients together in a bowl and mix thoughouhly, adding enough olive oil that the mixture holds together when pressed.
Press small handfuls of the mixture onto the top and sides of the fillets. There should be enough to completely cover both fillets.
Bake for 20-30 minutes. It is cooked when the pesto crusting is begining to darken, but do not let it burn.