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Salmon w/ fresh ginger/green-onion pesto




Source of Recipe


First published in Chatelaine's 06/2001 issue.


List of Ingredients




6 green onions
1 tbsp ( 15 mL) freshly grated ginger
1/4 cup ( 50 mL) vegetable oil
1/4 tsp ( 1 mL) salt
2 salmon fillets, about 6 oz (180 g) each
2 tsp ( 10 mL) water



Recipe



1. Preheat oven to 450F (230C). For pesto, finely chop onions, separating white part from green. In a small saucepan, stir white parts with ginger, oil and salt. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 1 minute. Stir in green part of onions. Immediately remove from heat. Purée using a hand blender or food processor until smooth.

2. Place fillets, skin-side down, in centre of a 20x12-inch (50x30-cm) piece of foil. Spread pesto on top of each fillet. Sprinkle water on bottom of foil. Immediately bring corners of foil up toward centre, trying not to touch salmon or topping, forming a tent-like parcel. Twist ends together to seal. Bake in centre of 450F (230C) oven for 15 minutes. Unwrap and insert tip of a knife into centre of salmon. If tip feels warm or fish flakes easily with a fork, it is done.