Preheat oven to 350 degrees.
In a small bowl combine Fat-free mayo and pesto. Mix well.
Place salmon in a small casserole dish. Cover with pesto mixture.
Bake uncovered for 30-40 minutes or until fish is flaky.
Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
Tired of cooking the same old way?
Polly Wilson shared this recipe with me for salmon steak.
(The recipe was given to her by a Danish woman over a Montreal fish counter!)
Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam.
Seal foil tightly, making a \"tent.\"
Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
Marinate salmon in wine and lemon juice.
Heat oven to 350. Spray baking sheet heavily with Pam. Place a tablespoon of parmesan cheese on sheet and flatten with finger into a circle. Make as many circles as needed. (At least 1 per salmon fillet.) Bake 8-10 minutes. Cool completely before removing from sheet.
Press parmesan cheese into one side of salmon. Heat 2 T oil in pan. Place salmon cheese side down in pan. Cook 4 minute Turn and spread pesto on salmon. Cook until done (5-10 minutes).
Serve salmon fillet topped with cheese crisp.
ull out any salmon bones with pliers. Slice salmon into 5 equal
Lightly coat a baking pan with cooking spray.
Place each salmon fillet in the baking pan and drizzle with olive oil.
Apply freshly ground pepper to taste over each fillet.
Gently spread pesto sauce over each fillet.
Sprinkle parmesean cheese over each fillet.
Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
Preheat oven to 400, spray or oil a covered baking sheet, lay salmon out evenly and sprinkle with salt and pepper.
Mix pesto and honey and spread over salmon.
Bake for 10-15 minutes (until fish flakes easily with a fork).
separate bowl, combine the pesto, 1 cup of the Cheddar
25\u00b0F.
Dredge the salmon in flour, using more as
Preheat oven to 400. In blender or in food processor, with knife blade attached, puree parsley, oil, lemon juice, salt, and pepper until smooth.
Cost salmon steaks with parsley mixture. In over-safe 10-inch skillet over high heat, cook salmon until lightly browned on both sides, about 2 minutes.
Place skillet in over. Roast salmon until just opaque throughout, 8 to 10 minutes.
repare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in
immer while you make your pesto (if not using store bought
r broiler pan.
Arrange salmon filets on buttered pan.
Lay the salmon fillets in a baking dish and spread evenly with brown sugar. Sprinkle with garlic powder, soy sauce and lemon juice. Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes. Baste occasionally with the juices that accumulate in the pan. This salmon is also excellent barbecued over medium coals.
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto.
Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.
he flavours to develop.
SALMON:
A few hours before
Saute onions, celery, basil, parsley and garlic in butter and oleo.
Add Parmesan cheese, sugar, ginger and flour.
Cook until it thickens.
Puree all of this in a processor.
Return to pan.
Add fish stock and cool until it thickens.
Add whipping cream and salmon.
If mixture is too thick, add enough milk to thin to desired consistency.
Heat through gently.
Serves 4 to 6.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Rub fish with salt, pepper and lemon.
Wrap in foil.
Bake slowly at 250 - 300\u00b0 for three hours or until done.
Remove foil. Remove skin.
Place salmon on large platter.
Serve with melted butter and lemon.
Perfect side dishes to accompany the baked salmon are parsleyed new potatoes and green peas with pearl onions.
Lemon meringue pie would make an excellent dessert.