Today's I Screw Up So You Don't Have To: I added olive oil to my pesto and it was more "sauce" than "paste" and didn't want to stay stuffed inside my salmon fillets. My recipe is altered to give a thicker result, though my pictures show the runny attempt.To cut "pockets" in the salmon fillets, try to buy salmon from a counter rather than in freezer packages so that you can try to find the thickest fillets possible. Use a small, very sharp knife and cut into the thickest part of the fillet. Work the knife in a fan motion (moving the tip while keeping the "butt" of the knife as stationary as possible at the front of the fillet) to cut as far into the fillet as you can without creating a gaping hole up front. If you don't want to bother or can only find thin fillets, just slather the pesto on top of the fish to bake.
Pin It
