Salmon with Pesto
Description
Starting in the late spring and throughout the summer months, we can get fresh local salmon here in northern California. It's a little pricey, but well worth the splurge. This year, the waters off our California coast are registering some of the coldest temperatures on record. As a result, our local salmon has developed what my butcher calls "good marbling," or what I call, "extra good fat." Since salmon fat is considered to be "good fat," this extra fatty fish is full of good-for-you, heart-healthy omega 3 fatty acids. The result is salmon that, as my friend Paul describes, "melts in your mouth."
Additionally, gorgeous, fragrant sweet basil is now available in abundance at our farmer's market, and it's just begging to be made into pesto sauce for pastas, sauces, and yes--for salmon. And when paired with cherry tomatoes, not only is this a feast for stomach, but also for the eyes. As a bonus, once you've got the fish brined, you'll be able to pull this meal together in less than a half an hour--and trust me, you'll be greeted with rave reviews!
A note on brining: I almost always brine fish, chicken and pork. Don't ask me the exact chemistry is behind it, but at its most basic, brining involves combining salt and sugar in water and then soaking the meat in the solution for a period of time. The salt and sugar combination act as an agent to allow the cell membranes to absorb the brine and the result is juicy, flavorful meat that won't dry out when you cook it. And, don't worry as I did, that your meat will come out with some sweetness because of the sugar in the brine. It will pick up the flavor of the salt, and the longer you brine, the saltier it will become, so pay attention to the salt you add after brining. However, when brined for 30-45 minutes, fish comes out with just a lovely mild saltiness that allows the taste of the meat to shine through.
Ingredients
Instructions
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First, you're going to brine the salmon. I'll make a confession here: I never measure my brining ingredients, but this is pretty close to what I do: Pour 1/3 cup of salt and 2-3 Tablespoons of sugar into a reusable sealable plastic bag or container. Shake vigorously to dissolve the salt and sugar. Place deboned fish into container and place back in the fridge. Let it brine for about a half an hour, and up to an hour.
Next, make fresh pesto sauce, if making it from scratch.
At this point, go ahead and start preheating your oven to 425*.
Remove fish and pat dry with paper towels.
Place fish in an oven-safe casserole dish large enough to fit the fish and surround it with cherry tomatoes. Cover the fish with pesto sauce. Surround fish with cherry tomatoes.
Place casserole into pre-heated oven and bake for about 12-15 minutes, depending on how thick your fish is.
Remove, check for doneness and serve with steamed asparagus and rice or roast potatoes.
