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Sock Eye with Creamy Pesto Recipe

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This recipe for Sock Eye with Creamy Pesto, by , is from An Anti-Inflamatory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lady Grey

Category:
Category:

Ingredients:  
Ingredients:  
4 Fillets Sock Eye or Salmon
2 Tbsp. Butter
1/4 cup Red Mill GF Multipurpose Flour
1 cups milk
1 Cup Basil Pesto (in Extra section)
1 Teaspoon dried Dill (or finely chopped fresh)
1/4 cup shredded Parmesan cheese
Olive oil
Salt and Pepper to taste

Directions:
Directions:
In a skillet with a tight fitting lid, add 2-3 Tbsp. Olive Oil and raise to a medium heat. Place Salmon in the pan, skin side down and let sizzle for about 10 minutes. The edges will begin to change color. Flip once and let cook for about 5 minutes or until slightly browned. Flip it back over and let cook on low heat until flakey.

In a saucepan you will be making a Thick White sauce. Melt the butter on a low heat then slowly add flour and whisk until smooth. Add all the milk at once and whisk as it will thicken quickly. Add Pesto, Dill, Olive Oil, Parmesan cheese salt & Pepper. Simmer for 5 minutes until thick, while whisking gently. Pour this mixture over the fish and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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