"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oven Roasted Salmon w/ Sun-Dried Tomato Pesto Glaze, by Donna Camp, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat oven to 325º. Combine the pesto, lemon zest, and mustard in small mixing bowl and mix to combine. Arrange salmon filets in a baking dish, skin side down, allowing some space between each filet. Using a spatula, frost each filet with equal amounts of the pesto mixture. Roast the salmon for about 20-25 minutes, or until just cooked, depending on the thickness of the filets.
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