Broiled Salmon w/ Pesto Mayonnaise

Serves N/A

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Directions

1. preheat boiler. rinse salmon in cold water; pat dry w/ paper towels. line baking sheet or boiler pan w/ aluminum foil; set aside. 2. for marinade, in large ziplock plastic bag, combine EVOO, lemon juice, and italian seasoning. add salmon. squeeze air from bag and seal. gentgly massage bag to coat fish; set aside. 3. for pesto mayonnaise, in a small bowl, stir together mayo adn pesto; set aside. 4. remove salmon pieces form bag and place, flesh side down, on prepared bakign sheet. discard marinade. broil fish 4 to 6 inches from heat for 3 to 4 minutes. turn salmon; cook for 4 to 6 minutes more or until fish flakes easily when tested w/ a fork. serve salmon w/ pesto mayonnaise. Tuscan White Beans w/ Tomatoes: 1. in medium saucepan, combine cannellini beans, tomatoes, chicken broth, and EVOO. bsring to a boil over medium high heat; reduce heat to medium. simmer for 8 to 10 minutes or until broth thickens.

Ingredients

  • 2. season w/ salt and pepper. garnish w/ romano cheese. serve hot.1 1/2 lbs center cut fresh salmon fillets, 1 inch thick, cut into 4 pieces
  • 1/4 c EVOO
  • 2 tbs bottled lemon juice
  • 2 tsp italian seasoning
  • 3 tbs mayonnaise
  • 1 tbs prepared pesto
  • Tuscan White Beans w/ Tomatoes:
  • 2 cans (15oz) cannellini beans, rinsed and drained
  • 1 can (14.5oz) diced tomatoes w/ garlic, basil and oregano
  • 1 c reduced sodium chicken broth
  • 3 tbs EVOO
  • salt and ground pepper
  • grated parmesan or romano cheese (optional)

Parsed from recipe text (no separate ingredient records).