Pesto Crusted Salmon

• ingredients
• 3 slices white bread
• 1 Tbs. pine nuts
• 1 small clove garlic, finely chopped
• Salt and freshly ground black pepper
• 4 cups lightly packed fresh basil leaves
• 1/3 cup olive oil; more for the pan
• 4 boneless salmon fillets (about 6 oz. each)

1. how to make
2. Pulse the bread in a food processor to make breadcrumbs. Remove about 1/2 cup of the crumbs and reserve them. Add the pine nuts, garlic, 1 tsp. salt, and 1/4 tsp. pepper to the crumbs in the food processor and pulse. Add the basil and process again. With the motor running, add the olive oil in a slow stream, stopping occasionally to scrape down the sides of the bowl, until the pesto is spreadable.
3. Heat the oven to 400u0b0F. Brush a small baking sheet with oil, put the fillets on it, and season them with salt and pepper. Spread a 1/4-inch layer of the pesto evenly over the top of each fillet. Sprinkle the reserved breadcrumbs over the pesto. Bake until the salmon is cooked -- it should just start to turn opaque, with a trace of bright orange in the middle -- and the topping is lightly browned, 10 to 15 min., depending on the thickness of the fish.
4. From Fine Cooking 33, pp. 82

ingredients, white bread, nuts, clove garlic, salt, basil, olive oil, salmon

Taken from www.epicurious.com/recipes/member/views/pesto-crusted-salmon-1272511 (may not work)