Sundried Tomato, Basil and Pine Nut Crusted Salmon

This gorgeous show stopper will be the centerpiece of one of my meals this Shavuot. Best of all it is simple to prepare, a pleasure to look at and a delight to consume. I am perfectly happy eating salmon just simply seasoned and broiled but every once in a while it's nice to try something different. Here the fresh basil beautifully compliments the sun dried tomatoes and the undertones of garlic and mustard and the crunch of the toasted pine nuts make it delectable. Enjoy!


1 side of salmon (about 2 pounds)
2 tsp Dijon Mustard
1 Tbl good quality Mayonnaise
12 sun dried tomatoes (if using the ones in olive oil, do not add the oil below)
1/2 cup loosely packed fresh basil leaves
2 Tbl olive oil
2 Tbl pine nuts, toasted
2 tsp crushed garlic, about two large cloves
salt and pepper to taste

Preheat the oven to 350 and grease a baking sheet. Rinse and pat dry the salmon and lay on the sheet. Mix the mustard and mayonnaise and spread it all over the fillet. Then season the fillet lightly with salt and pepper. In a food processor, process the tomatoes, basil, pine nuts and garlic with the oil till chopped but still slightly chunky. Season the mixture lightly with salt and pepper and press on top of the salmon. Bake at 350 for about 20 minutes (depending on the thickness of your salmon) or until the center is firm to the touch.