Slow baked salmon with basil pesto and a sea of herb oil
Pesto
Italian cuisine
Baking
This is my favourite thing to serve in the spring and summertime. The low temperature makes the salmon incredibly tender with an almost creamy texture. The low temperature also helps keep the oil bright and perky green - perfect for mopping up with bread, tossing with boiled fingerlings, or pasta. Unlike grilled or seared salmon leftovers which turn inedibly dry in the fridge, this one stays moist and tender for say, a sandwich with some pickled fennel and Boston lettuce the next day.
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