Cuisinart 11-Cup Series manual Salmon and Pesto Potatoes en Papillote

Salmon and Pesto Potatoes en Papillote

Just add a simple green salad for a quick and easy dinner.

Makes 6 servings

Preparation: 10 - 15 minutes, plus 18 minutes baking time

1 tablespoon extra virgin olive oil

6Yukon Gold or other new potatoes, 4 ounces each, well scrubbed, opposite ends trimmed flat with a knife

6 teaspoons Pesto – recipe follows

2pounds skinless salmon fillet, cut into 6 equal portions

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

6 fresh basil leaves

Preheat the oven to 400° F. Cut 6 pieces of aluminum foil, each 16 inches long.

Brush a 6 x 4-inch area in the center of each rectangle with olive oil. Set aside.

Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and reserve separately.

Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a salmon fillet. Bring the two cut sides of the foil together over the center of the salmon; fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in 1/2-inch folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.

While the salmon is in the oven, stack the basil leaves and roll. Slice in 1/8-inch intervals to create a chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the steam, then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.

Nutritional analysis per serving:

Calories 390 (from fat 46%) • pro. 32g • carbo. 21g • fat 20g

sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g

Pesto

Our Pesto is lower in fat than traditional pestos, and just as flavorful

Makes 1-1/3 cups.

Preparation: 5 - 10 minutes

2	ounces Reggiano Parmesan,	4 to 6 tablespoons extra virgin olive oil
	cut in 1/2-inch pieces	5	tablespoons lightly toasted pine
2	cloves garlic		nuts or walnuts
3	cups packed fresh basil leaves,	1/4	teaspoon salt
	washed and dried

Insert the metal blade. With the machine running, drop the cheese down the small feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine run- ning, add 4 tablespoons of the olive oil in a slow drizzle through the hole in the pusher; add the remaining olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Nutritional analysis per serving:

Calories 43 (82% from fat) • carbo 1g • pro 1g • fat 4g

sat. fat 1g • chol 2mg • sod 71mg • fib 0g

43