4 6-ounce salmon filets
3/4 cup pine nuts, toasted and finely chopped
1/2 cup all-purpose flour with a pinch of salt and pepper
1 egg yolk
2 Tbl. fresh basil, finely chopped
1/2 cup water
3 Tbl. vegetable oil
In a small mixing bowl, combine the egg yolk and water. In a second bowl, combine the flour, pine nuts, and basil. Dip the salmon fillets into the egg-water mixture and then into the flour-pine nut-basil mixture. Set aside.
Heat the vegetable oil in a heavy saute pan over medium heat until it is very hot, but not smoking. Cook the salmon filets for 3-4 min. on each side, or until they reach desired doneness.
Serve with rice and seasonal vegetables.