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1
In a food processor, pulse the garlic and pine nuts to a paste.
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2
Add the basil and process to a paste.
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3
With the machine on, slowly pour in 1/2 cup of the olive oil, scraping down the sides once, to make a smooth pesto sauce.
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4
Scrape the pesto into a bowl and stir in 1 cup of the bread crumbs.
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5
Season with salt and pepper.
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6
Preheat the oven to 350.
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7
In a large skillet, warm 2 teaspoons of the oil over high heat.
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8
Season the salmon fillets on both sides with salt and pepper.
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9
When the oil is almost smoking, add 3 of the fillets and brown them quickly, turning once, about 1 minute per side.
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10
Repeat with the remaining fillets and brown them quickly, turning once, about 1 minute per side.
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11
Repeat with the remaining fillets.
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12
Let the salmon cool to room temperature.
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13
Spread 2 tablespoons of the pesto on 1 side of each fillet.
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14
Gently pack the remaining bread crumbs on top of the pesto.
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15
Warm 1 teaspoon of the olive oil in each of 2 large ovenproof skillets over moderate heat.
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16
When the pans are hot, carefully add the salmon fillets, pesto side down, Put 1 piece of the butter next to each fillet to melt into the oil.
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17
Cook until the bread crumbs are toasted, about 3 minutes.
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18
Transfer the skillets to the oven without turning the fillets and bake for about 5 minutes, or until the salmon is just cooked through.
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19
Serve the fillets pesto side up.
