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
1tablespoon (15 ml) extra virgin olive oil
4Yukon Gold or other new potatoes, 4 ounces (113 g) each, well scrubbed, opposite ends trimmed flat with a knife
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground pepper
4 | teaspoons (20 ml) Pesto, p. 30 | 4 | fresh basil leaves |
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Preheat the oven to 400˚ F (204˚ C). Cut 4 pieces of aluminum foil, each 16 inches (40 cm) 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 (5 ml) of the Pesto on the fanned slices. Top with a salmon fillet. Bring the two cut sides of the foil together over the centre of the salmon, fold over 1 inch (2.5 cm), then fold over 2 more times. Fold the ends in twice, in
(1.25 cm) folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the oven, stack the basil leaves and roll. Slice 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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