Sunday, February 16th, 2014
Salmon and pesto are two of my favourite foods to combine for an easy supper. They’re both so simple and easy to work with that you’d struggle to go wrong, a huge bonus after a day spent in the library! Add brown rice and peas and you’re on to a winner.
When it comes to making pesto I go by sight and add ingredients a little at a time. As with eye make up, it’s a lot easier to add more than to take it away.
To serve 5 people, including my very hungry Dad and brother, I used:
5 salmon fillets
1 basil plant
About half a bag of pine nuts
Half a block of parmesan
I served it with brown rice and peas.
Start off by preparing your rice, just follow the instructions on the packet.
Next pop your grill on and put the salmon in to start cooking whilst you make your pesto.
Put the leaves of a basil plant into a blender and add a small handful of pine nuts, most of the grated Parmesan and a few glugs (technical term) of olive oil. Give it a good mix and taste, does it need more olive oil? Cheese? It’s up to you how strong you want the flavours. Just be careful not to eat too much at this point. A pesto hangover is a real and painful thing.
Take your salmon out of the grill and carefully spoon the pesto on top of the fillets, a little like this:
Pop back under the grill to finish cooking, until the pesto has darkened, and get on with cooking peas, draining rice etc.
You’ll know you fish is cooked when the pesto is a greenish brown on top.