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Week of 6/30/14

Active: 35 min Total: 35 min
Original
Dependency
Cuisines
European - Mediterranean
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41

Ingredients

Metric
Servings:
4
Sauteed Sugar Snap Peas:
  • Onion - 1 , diced
  • Sugar snap peas - 1 lb , trimmed
  • Peas - 1/2 cups
  • Basil - 1 sprig , leaves torn
  • Grassfed butter - 1 Tbsp
  • Lemon - 1/2 , juice of
Salmon with Sundried Tomato Pesto:
  • Pine nuts - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Sundried tomatoes in oil - 3 Tbsp
  • Parsley - 1/4 bunch
  • Olive oil - 1/4 cup
  • Salmon - 1 1/2 lbs
  • Oil - for brushing
  • Lemon - 1/2 , wedges

Prep

  1. Make pesto - This makes enough for tomorrow night. Chop together nuts, garlic, sundried tomatoes, and parsley. Stir in olive oil. Season to taste with salt. Reserve half for tomorrow. This video gives you a demo on how to make a hand-chopped pesto. (Can be done up to 3 days ahead)
  2. Onions / Snap peas - Prep as directed (kids can trim with scissors). (Can be done up to 3 days ahead)
  3. Salmon - Rinse and dry. Brush the bottom with some oil and spread pesto over salmon.

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Make

  1. If making salmon in oven: Preheat oven to 400F (204C) degrees. Bake on a sheet pan for 12 to 15 minutes until salmon is almost opaque in the center.
  2. If making salmon on grill: Place a piece of foil (large enough for all the salmon fillets) or grill pan like this onto grill. Preheat grill to ~450F (232C) degrees (with foil and pan in there so it’s hot when the salmon goes down). Place fillets onto foil or pan, close grill cover, and bake for 8 to 12 minutes until salmon is almost opaque in the center. You want to keep it at ~400F (204C) degrees, so adjust burners as needed.
  3. While salmon is baking, heat a saute pan up over medium-high heat. Add cooking oil and then onions to heated oil with a dash of salt. Saute onions until softened, ~3 minutes.
  4. Add in snap peas and peas. Saute until snap peas are tender but still crunchy, 4 to 6 minutes.
  5. Remove snap peas from heat. Add in basil, butter, and lemon juice. Toss through and season with salt and pepper if desired.
  6. Serve salmon with pesto and lemon wedges and snap peas on the side. (Remember to save half of the pesto for tomorrow.)

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