Dreamy Date Night: Pesto-Topped Salmon
Last weekend, Scotty and I made the most delicious pesto-topped salmon for our Sunday date night. We were originally going to buy our salmon steaks from the Asian market, but we found ourselves at Costco and couldn't pass up the beautiful salmon filets that they carry. We decided to have corn on the cob and some farmer's market roasted squash on the side. In my opinion, that makes the perfect date night meal!
A word to the wise: make sure you love the person that you cook these pesto-topped salmon steaks for, because they are sure to stick around after they taste this deliciousness!
A word to the wise: make sure you love the person that you cook these pesto-topped salmon steaks for, because they are sure to stick around after they taste this deliciousness!
I made the pesto with a whole bunch of spinach, almonds, garlic, olive oil and parmesan, but you can make this with any nut/herb combo you like. Traditional pesto is made with basil and pine nuts which would be equally as delicious with salmon. I think it's important (and fun!) to experiment with your own flavors. The idea is what's key here, not the exact recipe. Play around and swap ingredients and explore!
The extra nice part about this pesto is that the leftovers are perfect for serving up with pasta the next night! (Which is exactly what I did...yum...)
Ingredients
1 cup olive oil
1/2 cup soy sauce
1/2 cup soy sauce
Salt and pepper
1 cup parmesan cheese
3 cups fresh spinach
1 clove minced garlic
1/2 cup sliced almonds
2 medium sized salmon steaks
Directions
Marinate the salmon in a plastic zip lock baggie with the soy sauce and some salt and pepper for 2-3 hours.
In a food processor, combine all the ingredients (except for the salmon of course) and pulse. Slowly add olive oil while the food processor is running until you achieve the consistency you like. I like mine right in the middle: not too runny, but not too stiff, either.
Preheat your oven to 400 degrees Fahrenheit. Place two squares of aluminum foil on a baking sheet and spread a little olive oil on them to prevent the fish from sticking. Place the marinated salmon on the foil with an extra sprinkle of salt and pepper. Wrap each piece of fish in it's own foil packet and cook in the oven for about 30 minutes.
Once out of the oven and cooled slightly, unwrap your salmon and top generously with pesto.
Dreamy!
Directions
Marinate the salmon in a plastic zip lock baggie with the soy sauce and some salt and pepper for 2-3 hours.
In a food processor, combine all the ingredients (except for the salmon of course) and pulse. Slowly add olive oil while the food processor is running until you achieve the consistency you like. I like mine right in the middle: not too runny, but not too stiff, either.
Preheat your oven to 400 degrees Fahrenheit. Place two squares of aluminum foil on a baking sheet and spread a little olive oil on them to prevent the fish from sticking. Place the marinated salmon on the foil with an extra sprinkle of salt and pepper. Wrap each piece of fish in it's own foil packet and cook in the oven for about 30 minutes.
Once out of the oven and cooled slightly, unwrap your salmon and top generously with pesto.
Dreamy!
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