Laughter fills the room. For only being 4 women in a large room, we can get pretty loud. I am whisking around the kitchen snapping pictures of food, glasses, dogs, everyone and anything. We discuss work, family, the news, and the creepy haunted house across the street. Then, the smell of dinner starts to reach each of us. I haven’t eaten salmon in months. Partially because of the oil scare, mostly because my husband does not like to eat “anything from the ocean, lake, or sea”. But tonight, is “ladies night” and so we prepare one of our favorite salmon recipes (and then plan for a sushi night). As I sit back with my salmon pesto and lemon pasta (probably way too much, but it is soo worth it), I think about how blessed I feel to be a part of different communities where I can share meals, recipes, and stories. Eating a meal with others is one of my favorite occasions (and one I do as often as possible). As I reflect on this, I am keenly reminded of how 9 years ago others tried to break us apart as a nation leaving feelings of fear and pain. Emotions that have compelled Americans to unite under a banner of courage and perseverance. Most of all though, it has brought many of us to band together, forming communities of support and hope. I feel blessed to share in those communities at home, with family and friends, and here with all of you who willingly share and collaborate on our best efforts to make delicious food. I hope you enjoy this recipe and many nights of laughter and joy sharing a meal with others.
Salmon Pesto over Lemon Pasta
- 2 4 ounce salmon fillets
- 1 lemon (or 1 tablespoon + 1 teaspoon lemon juice)
- 1/2 cup pesto
- 1/2 cup white wine
- 1 teaspoon sea salt
- 1 tablespoon margarine
- 1/2 tablespoon basil
- 1 1/2 cups grated Parmesan cheese
- Optional: garnish with cherry tomatoes.
- Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
- Preheat broiler.
- Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
- Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.
1. Boil water while preheating oven.
2 .Add angel hair pasta with 1 t. sea salt. Cook according to directions.
3. When done, drain and add 1 T. margarine, 1 T. lemon juice, ½ T. basil, and 1.4 c. parmeson cheese.
4. Place pasta on dish and place the salmon on top. Serve.
The Fresh Fridge Tip: For the whole meal – we paired this with a glass of white wine (Riesling was our choice) and some green beans with garlic salt.