very easy and quite good
Salmon with Red Pepper Pesto
If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.
Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
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Amount per serving
- Calories: 309
- Fat: 14.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 5.4g
- Protein: 39.3g
- Carbohydrate: 2.4g
- Fiber: 0.6g
- Cholesterol: 107mg
- Iron: 1.8mg
- Sodium: 506mg
- Calcium: 31mg
- 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
- 3/4 teaspoon kosher salt, divided
- Cooking spray
- 1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
- 1 tablespoon tomato paste
- 1 teaspoon extra-virgin olive oil
- 7 whole blanched almonds
- 1 garlic clove
- 1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- 2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
- Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
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