Cordova Fiddlehead Pesto Salmon by Jessicca Morningstar
3 cups fresh fiddleheads (basil is the traditional pesto ingredient)
4 cloves of garlic (you can use more for a more garlicky flavor, also a pinch of salt)
3/4 cup grated parm cheese
1/2 cup of olive oil (optional oil is fine)
1/4 cup pine nuts
1/2 cup chopped fresh parsley (optional)
Rinse and Blanch fiddleheads
Blend all ingredients into a pesto sauce.
Preheat Oven to 350 degrees. Place salmon steak on foil, in a baking dish. Slather the pesto atop of that salmon steak (or fillet) and cook for 10-20 minutes (depending on the size of the fish). The salmon will be done when it flakes with a fork.