Dinner in a ParcelPosted: March 23, 2010
Hope all is well for you as I sit here on this foggy Spring morning – it’s a very typical London day here. And it just hit me today that I’ll be off to America in less than 2 weeks! I can’t wait!
For now – a couple of nice recipes from last night’s dinner. I can’t take credit for either of them, but I can recommend where they came from. To begin with, I decided to make some homemade pesto. Given that the usual recipe calls for cheese, I wanted to try a non-dairy and slightly different recipe – so I went with spinach-walnut pesto from vegan italiano. Guys, it is really really good. I have a small tub of it in my fridge now and can’t wait to have some more at lunch. Yummmmm. (Just beware the garlic breath…)
The second comes from your favorite and mine, mark bittman via kalyn’s kitchen. I used my homemade pesto on top of the salmon, all wrapped up in foil, and it was divine. Paired with some small baked sweet potato fries – dinner was delicious.
I won’t be cooking again until tomorrow night – it’s a certain someone’s bbbbiiiiiirrrrrttttthhhhdddddaaaaayyyyyyy – but in the meantime, hope you enjoy this lovely salmon dish with pesto and I’ll see you on Philmas!
From vegan italiano
- 1/4 cup fresh basil leaves
- 1/2 bag washed spinach leaves
- 3 tbsp walnut pieces
- 2 large cloves garlic, finely chopped
- 1 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- Place the spinach, basil, walnuts, garlic, salt, and pepper in a food processor fitted with a knife blade. Process until finely chopped.
- Add the oil and process until smooth and well-blended. If not using immediately, store tightly covered in the refrigerator for up to 2 days.
Foil-Baked Salmon with Pesto and Tomatoes
From Mark Bittman via kalyn’s kitchen
- 2 salmon fillets
- 2 tsp olive oil (to grease foil)
- 4 tsp pesto (could use pesto from a jar instead of homemade)
- 2 large tomatoes, sliced about 1/2 inch thick
- Preheat oven to 450F. Place a baking sheet in the oven to heat while you prep the salmon.
- Tear two pieces of foil, large enough to wrap salmon with some overlapping. Place foil pieces next to each other. Drizzle olive oil in center of foil pieces and place salmon on top.
- Spread each piece of salmon with about 2 tsp of pesto. Arrange sliced tomatoes over pesto so they cover the top of the salmon.
- Wrap securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.
- Remove from oven after 15 minutes and let sit 2-3 minutes. Then open carefully and serve immediately, while salmon and tomatoes are hot.
Lesson learned: It is so much easier (not to mention healthier) to cook salmon this way. I think I’ll be using little foil fish packets more often.