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).

No comments: