THIS MIGHT SOUND SACRILEGIOUS, BUT I’M NOT A HUGE FAN OF SALMON. I DON’T MIND HAVING A CRISPY, PAN-FRIED SALMON ONCE IN A WHILE. OR SMOKED SALMON WITH CAPERS ALONG WITH MY BREAKFAST. BUT TO ME, SALMON ALWAYS TASTES THE SAME.
So lucky for me, my dear friend and chef extraordinaire Yayo Grassi came to my rescue. Sharing his own fave (and until now, secret) salmon recipe, he told me he could change my mind! With this dish, he definitely did! Once you try it, you’ll want to make it all the time. Ps. Salmone in Camicia is Italian for “Salmon in a Shirt.” If you ever wondered what salmon looks like in a pesto & cracker shirt, this is it!
Check out our video. It’s a little longer than usual, but I promise you’ll be highly entertained! Oh, and it’s also helpful.
HERE’S YAYO’S TAKE:
*This salmon is delicious warm or cold.
INGREDIENTS:
For the Pesto:
- handful of basil, roughly chopped
- handful of dill, roughly chopped
- 3 large cloves garlic peeled, sliced
- 2 tablespoons grated Parmesan cheese
- olive oil
For the Salmon:
- 3 lb. half side of Alaska Pink Salmon
- juice of one whole lemon
- salt and pepper
- garlic powder
- full packet of crackers (we use Saltines but you can use any)
METHOD:
For the Pesto (better if made the day before)
- In food processor, put the basil, dill, garlic, pinch of salt and pepper, about 2 tablespoons of olive oil. Blend.
- Slowly add more olive oil into the mixture while the food processor is on to create a thick emulsion. Add the Parmesan cheese, blend for another 10 seconds. Scoop the paste into a bowl, add a bit more olive. Cover and allow it to rest in the fridge overnight. The next day, your paste should look like a smooth emulsion.
To Prepare the Salmon:
- Pat the salmon dry with a paper towel. Place it on a baking tray lined with oiled aluminum foil.
- Squeeze the juice of a lemon generously, all over the up side of the salmon.
- Season the salmon with salt, lots of pepper and garlic powder.
- Spoon and generously spread the pesto all over the salmon.
- Place the crackers in a bowl. Using your hands crush the crackers to a fairly small size.
- Sprinkle the crackers generously over the pesto.
- Bake the fish in an oven preheated to 385F/200C for about 20 to 25 minutes.
- Remove from the oven, let it rest for 15 minutes and serve. Or, once cool, cover it with aluminum foil and place it in the fridge for at least four hours, and serve cold. Slice and serve with your favorite veg!
SAVORY SOUNDS
LIKE MANY OF HIS ARGENTINIAN COMRADES, YAYO LOVES HIS TANGO. AND SINCE THIS IS HIS RECIPE, I ASKED HIM FOR HIS TOP COOKING MUSIC PICKS.
So here you go. Yayo believes the Salmon in Camicia is perfectly dressed for these tunes.
And some tranquility in Sogno from Paul Schwartz.
