Pesto-Crusted Salmon

3 slices white bread
1 Tbsp. pine nuts
1 small clove garlic, finely chopped
salt and freshly ground black pepper
4 cups lightly packed fresh basil leaves
1/3 cup olive oil; more for the pan
4 boneless salmon fillets, about 6 oz. each

Pulse the bread in a food processor to make breadcrumbs. Remove about 1/2
cup of the crumbs and reserve them. Add the pine nuts, garlic, 1 tsp.
salt, and 1/4 tsp. pepper to the crumbs in the food processor and pulse.
Add the basil and process again. With the motor running, add the olive oil
in a slow stream, stopping occasionally to scrape down the sides of the
bowl, until the pesto is spreadable.
Heat the oven to 400 degrees. Brush a small baking sheet with oil, put the
fillets on it, and season them with salt and pepper. Spread a 1/4-inch
layer of the pesto evenly over the top of each fillet. Sprinkle the
reserved breadcrumbs over the pesto. Bake until the salmon is cooked it
should just start to turn opaque, with a trace of bright orange in the
middle and the topping is lightly browned, 10 to 15 minutes depending on
the thickness of the fish.
Makes 4 servings.



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