Yield: 4 Servings

Ingredients:

4 each Salmon filets, 5 oz.

Salt and fresh ground black pepper

Cooking oil

2 oz. Butter

1/2 tsp. Shallots, minced

1/4 tsp. Garlic, chopped

1/3 cup Tomatoes, chopped

4 oz. Dry White wine

1 tbsp. Pesto (recipe follows)

1 cup Tomato water (2 parts tomato juice, 1 part stock or water)

Lemon to taste

Parsley, fresh, chopped for garnish

Fried basil leaves for garnish

Method:
Heat sauté pan over high heat. Season salmon filets with salt and fresh ground black pepper. Add a small amount of oil to pan. When oil just begins to smoke, add seasoned salmon filets and sear to achieve a gold crust. Transfer to baking pan. Finish salmon filets in oven for approximately 7-8 minutes a 375 degrees F.

In a sauté pan melt butter, add shallots and garlic, and cook until translucent. Add diced tomatoes and deglaze with white wine. Add pesto and tomato water. Allow to simmer. Season with lemon juice, salt and fresh ground black pepper. Place cooked salmon filet in a deep dish plate and pour tomato pesto broth over and around. Garnish with fried basil leaf and chopped parsley.

Chef Larry's Pesto
Yield: 1 Cup

3 cups Basil leaves, fresh, stems removed

2 tsp. Garlic, chopped

3 oz. Olive oil

1/4 cup Pinenuts, toasted

1/4 cup Parmesan cheese, grated

Method:
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Chef Larry Notes:
Recipe may be modified for grilled salmon. Brush salmon filets with olive oil, season with salt and fresh ground black pepper. Grill until done. Prepare tomato pesto broth per recipe and follow directions for service.