***CILANTRO-PESTO VINAIGRETTE*** 3/4 cup fresh cilantro leaves

3 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons freshly grated parmesan cheese

1 tablespoon pine nuts or slivered almonds

1 garlic clove

1/8 teaspoon salt

***SALMON*** 1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 salmon fillets -- (6 oz. each)

2 tablespoons vegetable oil

1. Heat oven to 400?F.

2. Make Cilantro-Pesto Vinaigrette: Combine all ingredients in blender. Pulse until finely chopped, then puree, scraping frequently until smooth. Set aside .

3. Make salmon: Sprinkle salt and pepper on salmon. Heat oil in 12-inch ovenp roof nonstick skillet over medium-high heat. Cook salmon skin side up 3 to 4 m inutes until golden. Place in oven and bake 8 to 10 minutes until salmon is co oked through.

4. Let stand 15 minutes; cover and refrigerate. At serving time, drizzle with vinaigrette.

This simple yet sophisticated entr?e pairs moist roast salmon with a delicate bl end of cilantro, nuts and garlic.

Total prep time: 30 minutes Degree of difficulty: easy

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com