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Baked Salmon on the Grill
Pea Pesto Salad with Pasta

Italian Bread with Balsamic Vinegar and Olive Oil



Baked Salmon on the Grillsalmon fillet

1, 2 pound salmon filet with skin on

1-2 small lemons

4 sprigs fresh dill

Fresh lemon thyme (if available)

4 cloves garlic

Ground Himalayan salt and Mixed colored peppers

Prepare a lipped baking sheet (like a cookie sheet) by covering with aluminum.

I like to place foil on the baking sheet for 2 reasons: 1. the pan I have is really old, and 2. foil allows me to keep the mess together. I place all the skin etc. in the foil, wrap it up, place it in a plastic bag and save it in the freezer until trash day. Around here garbage is picked up once a week.

Brush foil with olive oil and lay lemon slices on top of the oil where the flesh side of the fish will be placed. Place herbs and garlic on top of the lemons.

Sprinkle salmon flesh with salt and pepper and place on top of the lemons, herbs and garlic, flesh side down, skin side up. Cover with foil loosely.

Heat grill to 450°F. Place fish on grill, not on lit burners, but on the other side of the grill for indirect heat. Time for 10-15 minutes depending on thickness of the filet. It usually takes 15 minutes if the thickest part is 1 inch. Take out and let sit for 5 minutes before cutting, for it will continue to cook.

Pesto Pea Saladpesto peas

¼ lb. baby spinach leaves

10 oz. frozen petite peas, defrosted

½ C Basil Pesto

¼ C freshly grated parmesan cheese

1 t kosher salt

2 T toasted pine nuts (pignolis) *

Wash and drain the spinach leaves and spin dry.

Place spinach and peas in large bowl.

Add pesto and parmesan.

Sprinkle with salt, pine nuts and serve.

*Note: to toast pine nuts place them in a dry sauté pan and cook over medium low heat, turning often for 7-10 minutes until lightly browned.

Basil Pesto

2 C fresh basil leaves

4 cloves garlic, peeled

¼ C pine nuts

¼ C Parmesan cheese, grated

2 T lemon juice

2 T olive oil

Place basil, garlic, pine nuts, Parmesan and lemon juice in a food processor or blender.  Slowly add olive oil while processing on high.  Puree until well blended.

This freezes well and can be used in several recipes that I will give you throughout this blog.

PastaOrzo pasta with pesto

Cook 2 cups pasta of any type as directed.

I used orzo pasta.

Add pesto to warm pasta and set aside.

When cool, place in refrigerator.

I added the ingredients to the Pea salad to the pasta and folded until mixed well.