There are many reasons I keep going back to Whole Foods, not the least of which is their fabulous fish. I bought two pieces of thick salmon steaks, baked them in the oven, and they came out fantastic! This was a delicious meal, pretty to look at too.
The salmon itself is fairly easy to make; I’ve been making it this way for years. But tonight I wanted to try something a little more interesting, so I made a pesto made out of cilantro and parsley (I think this will be good over other things too, like baked potatoes or steamed veggies). BTW, one trick I learned from watching Rachel Ray’s 30 minute meals is that when I bring my produce home, I wash it and store it wrapped in paper towels and in ziplock plastic bags. I have found that it really keeps the produce nice and fresh, for several more days than it might otherwise.
Salmon with Cilantro Pesto
1 1/2 lbs. Salmon steaks or fillets
1/2 cup water (more as needed)
2 tablespoons butter, cut into smaller pieces
Juice from 1 lemon
Salt & freshly ground black pepper
Rinse salmon and place in shallow baking dish. Pour water over the salmon so that it is covered about 1/2 way up from the bottom of the pan. Scatter butter over the salmon. Pour the lemon juice over the salmon. Salt & freshly ground black pepper to your liking. Bake for 30 minutes in 350 degree oven. Serve with cilantro pesto artistically drizzled over the salmon! Serve extra pesto on the side as it is so yummy that you might want to bathe in it!
3/4 cup plain lowfat yogurt (Stonyfield is GF)
1/2 cup fresh cilantro
1/2 cup fresh parsley
1/4 cup grated parmesan cheese
1/2 cup chopped walnuts
3 cloves garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine ingredients in food processor and process for one minute or until smooth. Taste to adjust S&P. I made basmati rice as well. Sort of like the rice I posted a few days ago, but I did it completely on top of the stove. Basmati rice: 2 tablespoon olive oil 1 cup basmati rice 1 clove minced garlic 2 cups water 2 tablespoons butter Salt & freshly ground black pepper Heat olive oil in dutch oven or large sauce pan. When hot, add rice on high and brown, being careful not to burn it. Turn heat down and wait about one minute. Then add minced garlic and wait until you smell its’ fragrance. Add water, butter, S&P. Bring to a boil then immediatley turn to simmer, cover and let sit for about 20 minutes.
1 head bokchoy, chopped (rinsed and drained…I spin it in my lettuce spinner)
1 clove garlic, minced
Sesame Oil Tamari (GF…I use San-J brand)
Heat olive oil in large saute pan. When hot, add bokchoy and stirfry for several minutes. When close to the consistency you like (I like it still crunchy), add garlic, sesame oil, and tamari. Allow flavors to meld for about 1 – 2 minutes. Serve. Delicious meal! Packed with lots of good stuff. And we have leftovers for tomorrow’s lunch, even better. Enjoy!