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Friday 15 April 2011

Sluttishly Easy: Magic Pesto Salmon

Hurrah for the weekend! And thrice hurrah I say.

Ladies, not that I'm pre-judging our plans or anything, but there's almost guaranteed to be boozing and cake at some point during the weekend, after which you'll probably be in the market for something healthy. Roll on

This salmon is a multitasking wonder. It's healthy (especially with a ton of veg), special and comforting. I've cooked it for dinner parties, and for days when my boyfriend and I just want to slump on the sofa in silence eating Haagen Dazs out of a bucket. The pesto, breadcrumbs and cheese combine to make a really lovely crispy topping which perfectly compliments some really nice, succulent fish.

Magic Pesto Salmon - serves two
You will need:

  •  Two salmon steaks or fillets
  • Two slices of bread
  • One jar pesto
  • Pepper
  • Pecorino or parmesan cheese (not from a can, it makes a difference)
  • Veg to serve
Make it!
  1.  Heat your oven to 180 degrees, cover a baking tray with foil and pop your salmon on it.
  2. Cut the crusts off the bread and rub it between your fingers into a bowl until it becomes crumbs (or pop it into a mixer until it's crumbed).
  3. Dollop in two or three table spoons of pesto and mix with the breadcrumbs until it's thick and evenly distributed throughout.
  4. Spread a thick layer of the mixture over the salmon (I use teaspoons to dollop and pat it on as it can fall off otherwise) and follow with pepper and a gentle grating of cheese over the top. Pop your salmon in the oven for 15 minutes, then enjoy. That really is it - magic!

It's up to you what vegetables you serve with it. I have a longstanding obsession with frozen peas, so about five minutes before the salmon's done, I pop a shedload in boiling water along with some trimmed french beans and cook for about three or four minutes.

Honey roasted carrots are a good choice here too. For some reason I only have one shelf in my oven which is a complete pain, so I line a baking dish with foil and fill it with chunks of cut carrot, cover with drizzles of honey, cooking spray and pepper, and put on the middle shelf while I'm prepping the pesto. Move that to the bottom shelf when the salmon goes in, and you've got properly cooked salmon and carrots, and a feast of veg.

Tuck in!

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