Or: How I learnt to make pesto in 3 minutes 😉
It’s been a couple of weeks since I’ve posted about my cooking adventures; it’s time to open another chapter. A chapter which contains food other than chicken. Yeah, I love chicken, but you know, it never hurts to have other foods as well. Especially when it’s Salmon, rich in omega-3 fatty acid…ok, that’s not gonna work. Let’s just get into the cooking 😉
About a week ago, i was looking through some coupons that we had printed out from a website. Some of them had recipes attached, including one attached to a coupon for Morton Kosher Salt. You can check out the full recipe at the Morton Salt site. It’s pretty good, and I think you’ll enjoy it 🙂
So, we had to go to the store to get some of the ingredients, only to find out that they were completely out of the salt. They didn’t even have any in the back, so that was the first substitution I had to make – fortunately, we happen to have some sea salt that we got from the local organic store, and that seemed to fit in fine with the salmon. Admittedly, it would have been better if the fish had been a bit fresher; we had gotten it on Sunday, but hadn’t gotten around to dealing with it until tonight, and I think that kind of took away from the main flavors of the marinade.
Now, here’s the really interesting part, to me at least. One of the ingredients for the Focaccia is prepared basil pesto. I would assume that you should be able to go to the store and buy premade pesto, but by the time that I had seen this ingredient on the list, I made the choice to just say bugger it and go without the pesto. That was, until I got the bruschetta mixed up and had some basil left.
At that point, I came out to the computer, loaded RecipeZaar and found this simple recipe for pesto. Now, I didn’t have the pine nuts or fresh Parmesan cheese for it, but I think it came out well. And it came together in about 5 minutes, while the fish was still in the oven. It wasn’t bad at all.
The bruschetta mixture tasted really good, and I learnt another lesson from last time I used the red wine vinegar – don’t go overboard! That way, it didn’t dominate the flavor of the dish, and gave it a nice hint in the background.
I’ll leave you with some pics, as usual 🙂
If you have a recipe you’d like me to try out, I’m willing to take a shot, feel free to leave a comment. 🙂