Lorilei's Easy Pesto Salmon in April!

[comabri]

Wow Lorilei - you're famous! Is this right, this is your recipe? I'm assuming Cooking Light took that photo - does yours look like this when it's done?

It looks great. i'm going to try it this weekend. I'll let you know what I think!

oh - and have you ever tried this with other types of fish?

[lindrusso]

I was just getting online to post about this recipe!

I made this tonight and the whole family liked it - including my two boys - now THAT'S a challenge!!! And it even got me to eat salmon - so my husband sends a big thank you since he LOVES salmon and is now heartened to hear that I may actually cook some now!

I did have to make a few modifications. Fresh basil is hard to come by around here, so I used 3 tablespoons of some homemade pesto that I had in the freezer. Then I added the spinach, chicken broth and one clove of garlic. Yummy!

I served it with a grain mixture from Far East - it had brown rice, pearled wheat, garlic and pecans - and roasted asparagus - what a great meal (and easy too!!!).

Anyway, that's my long way of saying thanks Lorilei!

And for those who may be waiting quite a while for their issue, here's the recipe:

Easy Pesto Salmon

2 cups fresh spinach leaves
1/2 cup basil leaves
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/4 teaspoon salt
3 garlic cloves, peeled
Cooking spray
2 (6-ounce) salmon fillets, skinned
2/3 cup hot cooked brown rice

1. Preheat oven to 400º.

2. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with salmon fillets, and spread with the remaining pesto.

3. Bake at 400º for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice. Yield: 2 servings (serving size: 1 salmon fillet and 1/3 cup rice).

Calories 443 (45% from fat); Fat 22.1g (sat 3.5g, mono 12g, poly 4.4g); Protein 38.7g; Carb 20.6g; Fiber 3.1g; Chol 111mg; Iron 3.2mg; Sodium 483mg; Calc 96mg.

[lorilei]

http://www.cookinglight.com/bbs/smile.gif

First of all, sorry for my delayed response... I've been vacationing in San Francisco for the past week and was (quite frankly) having too much fun to check the boards http://www.cookinglight.com/bbs/wink.gif

Big smile -- thanks for the vote of confidence lindrusso!

Yes, comabri, it's my recipe. Was a real hit at our house and I just thought I'd share with all of you! I haven't tried it with other types of fish, but I would imagine it being good with a variety of fish -- a nice firm whitefish would probably be delicious (though the cooking time would have to be reduced).

[This message has been edited by lorilei (edited 06-19-2001).]

[valchemist]

Lorilei,

there was another thread on your recipe where we were debating the nutritional content. here it is:
http://www.cookinglight.com/bbs/Forum1/HTML/005813.html


do you have any insight into this topic? does anyone else?

Thanks,
Valerie

editing....

OOPS!

just noticed that you returned and beat me to this...



[This message has been edited by valchemist (edited 03-29-2001).]

[Wienie]

I know there have been a number of reviews on this, but I finally got around to making it, now that the basil is coming in here in Wisconsin. This was outstanding.\
Lorilei, I can't thank you enough for this recipe. My DH is not a huge fan of basil (bummer) but he really enjoyed this. The combo of basil and spinach was just the right flavor.
I have been trying quite a few Salmon recipes lately, but none were really grabbing me (even the ones with great reviews on this board.) This one is definately a keeper. I served it with Garlicky Brown Rice which accompanied it perfectly.
Thanks again.
Jeanne

[Wendy w]

I made this back in April and thoroughly loved it as it is tasty as well as quick and easy! My basil seedlings are about 3 inches tall now and I plan on making this a few more times this summer, definitely a keeper!