reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger;
Transfer the
Preparation: 30 minutes
Nutritional analysis per serving:
Calories 528 (26% from fat) • carb. 59 • pro. 40g • fat 15g
sat. fat 3g • chol. 71mg • sod. 541g • fiber 6g
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1 tablespoon extra virgin olive oil
4Yukon Gold or other new potatoes, 4 ounces each, well scrubbed, opposite ends trimmed flat with a knife
4 teaspoons Pesto, p. 30
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 fresh basil leaves
Preheat the oven to 400˚ F. Cut 4 pieces of aluminum foil, each 16 inches long.
Brush a 4 x
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool.
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
Preparation: 10 – 15 minutes, plus 18 minutes baking time
Nutritional analysis per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
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