Food for the (Gluten Intolerant) Soul

Ingredients:

• 1kg salmon fillet
• ¾ cup Brazil pesto (store-bought or homemade)
• 2 tablespoons breadcrumbs (or gluten-free breadcrumbs)

Preparation:

1. Prepare the Pesto Mix: In a bowl, mix the pesto and breadcrumbs.
2. Coat the Salmon: Place the salmon in an oven-safe dish and cover it evenly with the pesto mixture on all sides.
3. Bake: Preheat the oven to 180°C (gas mark 4). Bake the salmon for about 40 minutes or until it looks ready.
4. Cool and Serve: Let the salmon cool for 10 minutes, drain any excess oil, and serve.

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Homemade Pesto Recipe (250ml)

Ingredients:

• 50g pine nuts
• Large bunch of fresh basil
• 50g Parmesan cheese
• 150ml olive oil
• 2 garlic cloves, peeled
• Salt and pepper, to taste

Preparation:

Season: Taste and adjust seasoning with salt and pepper as desired.he seasoning) and process until smooth, taste add seasoning.

Blend the Ingredients: Place all ingredients in a food processor and blend until smooth.

Adjust Consistency: If needed, add a little more olive oil to reach your desired consistency.

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Baked Salmon with Pesto Crust

• Yield: Not stated
• Prep: Not stated; longer if making the pesto
• Cook: About 40 minutes, then rest for 10 minutes
• Total: About 50 minutes, plus preparation

Salmon fillet baked under a crisp pesto and breadcrumb topping, with an optional homemade basil pesto.

Ingredients

• Salmon
• 1 kg salmon fillet (about 2.2 lb)
• ¾ cup pesto (about 180 ml), shop-bought or homemade
• 2 tbsp breadcrumbs (about 15 g); use gluten-free breadcrumbs for a gluten-free version
• Homemade pesto (makes about 250 ml; use ¾ cup for the salmon)
• 50 g pine nuts (about 1¾ oz)
• 1 large bunch fresh basil
• 50 g Parmesan (about 1¾ oz)
• 150 ml olive oil (about ⅔ cup)
• 2 garlic cloves, peeled
• Salt and pepper, to taste

Directions

1. If making pesto, blend the pine nuts, basil, Parmesan, olive oil and garlic in a food processor until smooth. Season to taste; add a little more oil if needed. The source calls this a 250 ml batch, though its quantities may yield more.
2. Mix ¾ cup pesto with the breadcrumbs. Place the salmon in an oven-safe dish and coat it evenly with the mixture.
3. Bake at 180°C (about 350°F; Gas Mark 4) for about 40 minutes, until the salmon is cooked through. The source gives no thickness or internal temperature, so check the centre rather than relying on time alone.
4. Rest for 10 minutes, drain any excess oil and serve.

Notes: The source says “until it looks ready,” so the 40-minute timing is approximate and may vary with fillet thickness. For a gluten-free version, use gluten-free breadcrumbs and check the pesto, Parmesan and all packaged ingredients for gluten or cross-contact. Yield is not stated.