Budget101 Discussion List Archives Budget101 Discussion List PESTO RECIPE – USING DRIED (and on salmon)

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    • #256583

      FOUND IT!! .. ignore the comments about knobs and which spoon to use these are visual cues for my daughter when cooking

      RIA's PESTO: ** store brands sometimes add hydrogenated oils vs olive oil & have much more salt
      4 – 5 T dried basil
      2 T dried parsley
      2 tsp garlic
      about 2 tsp finely chopped onion
      dash cayenne

      sprinkle black pepper
      1/2 C cheese (*I use whatever I have feta, parm, etc) this is “to look'
      olive oil (this is to make is semi spreadable)

      OPT: pine nuts or chopped almonds (*I find these make an acceptable sub for pine nuts – cheaper too)

      DIRECTIONS:
      Mix together in a bowl .. taste test do you need more cayenne? .. you can store left overs in the fridge use a glass container (*good on pizza, or greek lasagna too)

      PESTO SALMON (*can use tilipia, or any kind of fish)
      6 skinless, boneless fresh or frozen salmon fillets
      ** Thaw fish, if frozen. If in sealed plastic bags you can thaw in hot water.

      1 T grated Parmesan cheese

      <1/2 C Italian bread crumb
      ** Combine bread crumbs and cheese in small bowl.

      about 1/2 C of pesto

      olive oil

      SUPPLIES & PREP:
      cookie sheet, timer (very important), hot pads, clear counter, veggie cutting board, cutting knife, 2 small bowls (1 for pesto, 1 for bread crumbs), long ice tea spoon (*this keeps hands away from heat coming off the cookie sheet), flat spatula

      PREP:
      1. Measure thickness of fish. Usually they are about 1/2 inch thick. (*Cook 4-6 mins TOTAL for each 1/2 inch) .. Set the timer for 3 mins ..

      2. Move rack so its about 4 inches from the heating coil on top of stove. (*Turn hand sideways this is about 3 -4 inches)

      3. Use the bottle of olive oil with spout on cookie sheet. Place fish on the greased cookie sheet – tucking under any thin edges.

      DIRECTIONS:
      1. Preheat broiler (*put both knobs on broiler).

      2. Broil 4 inches from heat for 3 minutes per 1/2-inch thickness. Turn over halfway through broiling, use spatula.

      3. Spoon (*use long spoon) PESTO over fillets. Sprinkle with crumb mixture. Broil 2 minutes more or until crumbs are lightly browned.

      4. If the fish is not done you can finish with the microwave

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Budget101 Discussion List Archives Budget101 Discussion List PESTO RECIPE – USING DRIED (and on salmon)