I always call my sister and ask her, “what are you cooking today?”…and I always know that on Monday she’ll say some sort of fish dish because it’s “Meatless Mondays!” So I tried to incorporate that into my cooking menu. Â And since my daughter loves fish too, I know it will be a hit with her too.
One thing I love to add to my fish when I want to it to have aÂ nice bright flavor is basil pesto sauce. Â My recipe is super easy and great to keep on hand in the refrigerator to add to anything from meat, poultry, fish, pasta, or bread. Â Sometimes I serve it with my fish and sometimes I put it right on it and bake it, either way, it adds amazing flavor. Â I decide to make my seafood 2 ways this time. Â Start off by preheating the oven to 500 degrees. For the salmon it was pretty easy, I just drizzle it with a nice squeeze of lemon juice, sprinkle with salt and pepper and place it on a baking sheet that’s lined with aluminum foil. You can also cook the salmon in a skillet if you prefer. Next, I put about 8 large/jumbo shrimp in a bowl, make sure they are deveined and the shell and tail are removed. Â Add 2 tablespoons of the pesto to the shrimp and toss to coat. Â Lay the shrimp flat on the baking sheet next to the salmon. Â Place the baking sheet in the oven. Â Bake the seafood for 4 minutes, remove baking sheet and turn the shrimp over but do not touch the salmon, leave it as is. Â Place the baking sheet back in the oven for another 4 minutes. Â Remove the baking sheet from the oven and remove the shrimp and place into a serving dish. Â Place the salmon back in the oven under the broiler and turn the broiler on high, cook the salmon for 2-3 minutes until the salmon has a nice brown crust, then remove from oven, place in a serving dish. Â And that’s it, you’re done. I like to serve my seafood with wild rice, yellow rice, pasta, or vegetables.
Link to Pesto:Â http://dedemed.com/mediterranean/salmon-with-pesto/
Link to Yellow Rice:Â http://dedemed.com/mediterranean/yellow-rice/