Crusted Salmon with BroccoSprout Pesto

Serves 2

What a deluxe treat for a weeknight or a very special meal. You have all of the goodness and nutrients for a high flavor low fat entree. Make enough of the pesto to keep on hand for vegetables, chicken, pasta or any other seafood. It also makes a great sandwich spread.

• 1 clove garlic, minced
• 1 cup fresh multigrain fresh bread crumbs
• 3 tablespoons Brazil nuts, finely chopped
• freshly ground pepper
• 1 egg white lightly beaten
• 2 (6)-ounce center cut salmon filets
• 1 teaspoon olive oil

In a flat bowl, mix crust ingredients together. Place egg white in a second flat bowl.

Dip each salmon filet in egg white to coat and then roll in bread crumb mixture pressing to adhere. Place on a plate and reserve. Salmon may be refrigerated for 6 hours up to this point before cooking.

Prepare Pesto

Brocco Pesto

Makes 1 1/2 cups

• 1 large clove garlic
• 3 tablespoons fresh basil
• 1 tablespoon fresh thyme
• 1/4 cup fresh parsley
• 2 teaspoons fresh lemon zest
• 1/2 cup BroccoSprouts
• 2 tablespoons chopped Brazil nuts, toasted
• 1/3 cup diced scallion
• dash cayenne (optional)
• 1/4 cup vegetable broth
• 1/2 cup olive oil
• salt to taste

Place garlic, herbs, zest, BroccoSprouts, nuts, scallions, and cayenne in a food processor. Begin to process while adding broth. While processing, drizzle in olive oil. Adjust seasonings and reserve.

(Note: Freezing the pesto for later use will render the sulforaphane ineffective. The pesto must be eaten within hours of preparation).

To cook salmon:

Heat a medium nonstick skillet over medium high heat. When hot, add olive oil and then salmon. Cook on each side for 4-5 minutes. Serve immediately topped with pesto.

This recipe was created by Rita Calvert, Annapolis School of Cooking