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Sunday
Nov252012

« Salmon Rosettes with Pistachio-Mint Pesto »

After a long weekend of over-indulging, there is something very appealing about this light, flavor-packed recipe, which tastes as good as it looks.

Sometimes, the line between ordinary and extraordinary is very thin. Take for example this delightful recipe, which transforms a fillet of salmon into a elegant main dish. 

The salmon rosettes are made by wrapping (3) long, thin pieces of salmon around each other. The technique sounds complicated, but actually is shockingly easy. It turns out that salmon is extremely malleable.

The rosettes are sparingly seasoned with olive oil, salt and pepper before going into the oven for 12 minutes. The salmon can be served warm, or at room temperature on a hot summer day. Either way, make sure to serve it with a generous dollop of pesto. 

The pesto is a lovely combination of herbs, lemon, olive oil and pistachios, which would make any Greek (or Italian) Grandmother proud.  

Bright, aromatic and slightly crunchy, it is a perfect foil for the richness of salmon. But don't stop there: this sauce would also be amazing served with grilled red meat, lobster or chicken. 

 The printable recipe is here.

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