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Written by Lyn   
Friday, 01 January 2010
4 4oz Cuts of Koho Salmon
1 1/2 Cups low sodium vegetable stock
6 - 8 Pearl onions peeled and cut in half
3 Tbsp Whiskey (optional)
1 Batch fresh pesto (See recipe)

Place the stock and whiskey in a pan and heat to almost boiling. Add the salmon and onions. 

Turn the heat down to low, place a lid on the pan slightly ajar and allow the allow the salmon to simmer for 7 - 8 minutes. 

Place the salmon in an oven proof dish and spread the pesto on top. Broil for 4 minutes or until the pesto just begins to brown.

Serves 4.

Sodium: 150mg

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Last Updated ( Monday, 04 January 2010 )
 
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