Pat salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute salmon, skin side down, 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Turn salmon and saute over moderately high heat 2 minutes. Reduce heat to moderate and cook until just cooked though, about 3 minutes more. In a food processor blend pesto with 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Serve pesto over salmon. Serves 6. Gourmet August 1995 Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 478 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 478
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