The good point of living in Finland is that it it always easy and pretty cheap to get your hands on salmon. It is one of the cheapest and most abundant fish here, not to mention how delicious it is. We have it quite often as a midweek dinner, simply baked with pesto and served with a seasonal salad. Nowadays, one can buy here pestos of a really good quality, and it is extremely fast to prepare salmon this way. As much as both of us love red pesto, Mr. No Onion Please complains that the green basil pesto has too strong herby taste for him. Therefore, I tried to create a kind of herby paste that wouldn’t have such a strong taste, but would compliment salmon nicely. I decided to incorporate some citrus flavour as well. The outcome was pretty good and both of us liked it. The salmon was served on a salad bed made of wild rucola, goat cheese and cherry tomatoes confit.
500g salmon filet
3 toast breads (skin cut off)
zest from 1 lemon
juice from half a lemon
half a glass of basil leaves
half a glass of thyme leaves
2-3 tbsp of olive oil
1. Wash the salmon filet and put it into greased ovenproof dish.
2. Put the bread, lemon zest and juice, basil and thyme into a bowl and blend it well to a paste
3. Add olive oil and salt to your liking. My paste was pretty thick, I wanted it to create a nice layer of it on the salmon. If you wish you may add a bit more of olive oil to make it more pesto like. Spread the paste on top of the filet.
4. Bake in 200C for 25 min of until ready. I put the aluminium foil after 15 min of baking to avoid browning of the paste.