Foil Baked Basil Pesto Salmon

I think I've officially been converted to foil baking. I don't know why I've never cooked fish like this before? It cooks perfectly, keeps the fish so moist and the flavors are incredible.

Whenever I'm not sure what to make for dinner I usually pick 2 or 3 ingredients that I have, put them into google search and let the ideas come to me. This was the first hit I got when I put in salmon and basil pesto recipe. Matt and I both really liked it.

When I'm in a rush it's nice to buy the prepackaged fish entrees, but I really like finding new recipes and making them myself. Fish may be my new favorite meat to work with.

Interesting fact:

• Pescetarians: One whose diet contains fish, but no meat. They eat fish and other seafood, but no mammals or birds. I never hear people say, "I'm a pescetarian". But I always hear people say, "I'm a vegetarian. But I eat fish!".... 

Foil Baked Basil Pesto Salmon

You will need:

• 2 4-6 oz salmon fillets
• 2 tbsp olive oil
• 4tbsp basil pesto
• 6 small tomatoes, sliced or halved
• handful of four cheese blend

Preheat oven to 450 degrees and place baking sheet in to heat up. Tear two large sheets of aluminum foil and layer them. Pour 2 tbsp olive oil in the center and place salmon on top. Spread 2 tbs basil pesto on each piece and lay sliced tomatoes on top. 

Top with cheese. Fold over sides and double the seams and ends so it is sealed completely. Place on preheated baking sheet and bakes for 15 minutes. Remove from oven and let it sit for 2-3 minutes. Unfold the foil carefully and serve immediately.

This smelled so good!

We just had it with white rice and a small side salad. We loved this, and Matt even ate some of the warm tomatoes! (warm tomatoes are not his thing) Whoa.

Source: Kalyn's Kitchen

I Have To Share This!

I made this meal last week and it took everything I had to not inhale it because I loved it so much! I got the recipe from Wegmans. They were featuring it in their stores by the seafood section and I went on-line to get the recipe in full. The original called for Cod but the price per lb. of Cod was a bit steep for me, so I went with Tilapia instead. I also omitted the sauce that they called for in the recipe and was glad that I did, I feel like it would have masked the flavor of the fish and prosciutto, which in my opinion is flavor enough.

Pan-Seared Prosciutto-Wrapped Tilapia


You will need:

• 4 slices prosciutto
• 2 fresh sage leaves
• 2 fillets tilapia (about 6 oz each)
• pepper
• pan searing flour
• olive oil
• butter 
• garlic

Lay 2 slices of prosciutto on clean working surface. Place sage leaf on each and place fish on top. Wrap the prosciutto around the Tilapia and use your second slice of prosciutto to cover over the top and overlap on the sides. Dust both sides with pan-searing flour.

Heat olive oil in a pan on medium-high heat. Add Tilapia packet, sage leaf side down. Turn over when Tilapia has changed color one quarter of the way up and seared side has turned paper bag brown, about 5 minutes.

Reduce heat to medium and cook about 4 minutes longer, until internal temp has reached 120 degrees. Add one tbsp butter,  1 tsp parsley and 1 tsp minced garlic to pan and swirl around. Baste for 1-3 minutes until internal temp reaches 130 degrees.

Transfer to clean platter and let rest for 2 minutes before serving.

Source: Wegmans

Every time I buy prosciutto I end up using only half of a package and I end up tossing the rest because it never gets used. I was determined to not let that happen this time. I ended up making strip steaks 2 days later and I picked up some asparagus to go with it. Matt is not a huge fan of asparagus but....wrapped in prosciutto, anything tastes good :).

I wrapped the asparagus in bunches of two and drizzled them with some olive oil and put some salt and pepper on the ends. Bake them at 400 degrees for 8-10 minutes.

As a bit of a product review, I got this cast iron grill pan at Macy's two weeks ago. It's the Emril 10 inch grill pan. We have a George Foreman that I like to use for burgers and such during the cold weather months, but it doesn't give the meat a nice color and I feel like it doesn't hold the seasoning very well.

This pan worked really great, and it's nice to be able to cook the meat on high heat to get a nice browned crusty outside and then stick the whole thing into the oven and slow cook the middle. At $20 (on sale) you can't go wrong. I think it comes out to $1 per pound hah, this thing is heavy! I finally returned my dutch oven that was recalled and received a gift card for the value, so I was able to get this and a few other things!

Sorry, this picture is really crappy. The food was delicious though- not pictured is the glass of red wine that you have to have with steak, I mean come on! We don't eat steak very often so when we do it tastes extra good :).

Some Food For Thought

This recipe is great, so I'm going to share it with you:). I adapted it a little to feed Matt and and I.

Salmon Fillets over Couscous


You will need:

• 2- 5 oz. fillets of salmon
• lime
• salt
• pepper
• garlic powder
• butter
• olive oil
• 1 cup couscous
• 1 1/4 cup chicken broth
• 1/2 cup chopped tomatoes
• 1/2 cup feta
• 1/4 cup chopped green onions
• 2 tbsp. butter

Bring the chicken broth to a boil over medium heat. Once boiling add 2 tbsp. of butter and couscous. Stir, remove from heat and cover. Let it sit for 5 minutes and then fluff it with a fork.

Meanwhile, chop up tomato and green onions (1 1/2 stalks).

Mix tomatoes, onions and feta cheese into couscous.

To cook the salmon, drizzle some olive oil in a glass pan and place salmon in pan. Squeeze the juice of half of a lime over the fillets.

Mix together 1 tbsp. salt, 2 tsp. pepper and 2 tsp. garlic powder and sprinkle with seasoning mixture. Top each fillet with a pat of butter. Wrap in foil and bake at 350 degrees for 25 minutes.

Serve on a bed of couscous...or next to a pile of it:).

Matt and I liked this A Lot. I was surprised at how reasonably priced this was too. I really wanted to make it but was nervous about going to the seafood counter and gasping at the price. But at $10.99/lb it only came to $7.00- totally worth it!

In other slightly food related news...I have been buying Wegmans brand decaf tea for a long time now. This week I splurged and bought Red Rose (I had a coupon). I can't drink a cup of Red Rose tea without thinking about my grandma (tea always tasted best at grandmas...who am I kidding? Everything always tasted better at grandmas house!). I was all excited about what figurine I would get....So I searched and searched and searched and then I checked out the box and it said Figurines are no longer included in boxes!!!!!!! What the heck Red Rose? Good thing I love you anyway.

Brain Food

So I did a menu plan this week. I'm not very consistent with menu plans but when I do them I love it. It helps a ton with grocery shopping and I'm less likely to wimp out on cooking dinner. On the menu for tonight: Grilled Fish Kebabs With Cherry Tomatoes and Quinoa and Cucumber Salad. I made the quinoa salad earlier in the day.

Quinoa and Cuke Salad

You will need

• 1 cup quinoa, rinsed
• 1 cup water
• 2 tbsp red-wine vinegar
• 1 tbsp evoo
• 1/ english cuke, quartered lengthwise and thinly sliced crosswise
• 1 shallot
• 1/4 cup packed flat-leaf parsley leaves
• salt and pepper

Combine quinoa and the water in a medium saucepan; add salt, and bring to boil. Reduce heat to low; cover, and let simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.)

Transfer to a medium bowl, and cool to room temperature.

 Add vinegar, oil, cuke, shallots and parsley to quinoa; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

Grilled Fish Kebabs with Cherry Tomatoes


You will need:

• Vegetable oil, for grill
• 1/2 lb - 1 lb skinless salmon fillet
• dozen cherry tomatoes
• 1 cup packed fresh basil
• 1 garlic clove
• salt and pepper
• 1/2 cup evoo

Soak the skewers in water for 15-20 minutes before assembling kebabs. Cut salmon into 1 inch pieces. Dividing evenly, thread fish against the grain on 2 skewers, alternating with tomatoes. (Double or triple for more servings, also you can use multiple types of fish. The original recipe called for salmon and swordfish) 

Meanwhile in a blender combine evoo, basil and garlic and blend. Brush 1/2 of mixture over the kebabs. Grill on high heat for 6-8 minutes, or until fish is opaque throughout and tomatoes are softened, turning half way through. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.

I was really happy with both of these recipes and would definitely make them both again. Also, the salad recipe made a lot and even though we both had big servings with dinner it will be nice to have for lunch the next day:).

p.s. I always spelled kebabs: kabobs....anyone else think that's how it was spelled???


Source: both recipes adapted from Fresh Flavor Fast