Tuesday, August 19, 2008

Pesto Salmon

Mr. Heart and I are not big seafood eaters, but we have been braving the new world of fish with small baby steps. First tilapia, now salmon. This recipe is ridiculously easy. Below I've listed a whole wonderful pesto recipe, inspired by The New Best Recipe, but ultimately, I just used jarred pesto. Classico to be precise. Serve with lemon slices.

Pesto Salmon
inspired by Prevention's Ultimate Quick and Healthy Cookbook and The New Best Recipe
Serves 2

¼ cup walnuts, pine nuts, pistachios, or almonds
3 medium garlic cloves
2 cups packed fresh basil leaves
6 TBS extra-virgin olive oil
1 TBS lemon juice
¼ cup grated Parmesan
½ tsp salt
¼ tsp pepper
½ lbs skinned salmon fillet, cut into 2 pieces
Lemon wedges, for garnish

1) Toast the nuts in a small heavy skillet over med heat. stirring frequently until just golden and fragrant, about 4 minutes. Transfer to a plate.
2) Put nuts, garlic, basil, oil, lemon juice, Parmesan, salt and pepper into a food processor and process until puréed.
3) Preheat broiler. Spray a jelly roll pan with non-stick spray.
4) Place the pieces of salmon on a plate. Spoon 3 TBS of pesto over the salmon and coat both sides of each piece. Cover with plastic wrap and let stand at room temp for 15 minutes. Reserve remaining pesto at room temperature.
5) Place the salmon in the prepared pan, spreading any extra pesto from the plate onto the fish. Broil the salmon 4 to 5" from the heart for 6-8 minutes, or until just opaque (cooking time will depend on the thickness of the fish).
6) Transfer salmon pieces to dinner places and top each with some of the reserved pesto. Garnish with lemon wedges

Serves 2

1 cob of corn, cooked and de-kerneled (or 1 1/2 cups frozen corn)
1/4 cup fresh or frozen peas
1 -2 TBS butter
1/2 tsp smoked paprika
ground red pepper (to taste)
1/4 tsp salt

Melt butter in a hot pan, over medium heat, until frothy. Add corn, peas, and seasonings to taste. Toss to coat. Cook until corn begins to brown and peas are thoroughly cooked (4-5 minutes).

La Raison

*blink blink* Anyone still there?

I should have known better than to attempt to get all involved with this blog and make you all think that I actually could actively keep it updated on a weekly basis. This is completely untrue and a misrepresentation. I tend to post in random, sporadic, guilt-ridden bursts.

I enjoy this blog and I want to give it my all, I really do. But things keep getting in the way. Much like my realtor in this picture.

Welcome to the new Salle de la Cuisine Heart. This is what we've been doing all summer: house hunting. Oh yes, and water-skiing, graphic designing, writing classing, driving, traveling, and planning 85th birthday parties (okay, just one). In fact, this is the first week in just about FOREVER than I am actually home every evening and cooking. Well, mostly. Sunday we had Trader Joe's Mandarin Orange Chicken and frozen potstickers. Last night I made steak and cheese subs. Tonight we have leftover pasta salad, more potstickers, and... maybe an avocado? We are minorly obsessed with avocados right now. More on that later.

Needless to say, this is what passes for cooking these days. Geez!

We've also been shopping for necessities for the new abode. Because I am a nerd, I have photoshoped the photo below to show you roughly what it will look like:

I blame Mr. Heart for taking in sufficient photos, as that is all I am able to show you of our kitchen-to-be. Imagine a large island in the middle. And that door there? That's a pantry. I didn't think one could get excited about a pantry. But I am. Oh I am.

I also desperately want these, since I suspect our dishes may have to be stored in drawers rather than the cabinets. However, it looks like IKEA has discontinued them in the U.S. and only sells them... in Australia. Any ideas? Where can I get these sorts of plate holders/caddies in the states? Pretty please?

More pictures eventually, je promise. For now, a recipe!