February 24, 2008

Dinner becomes Lunch

Last night I made another recipe from the McCormicks & Schmidts Seafood Cookbook and it was very easy and very tasty. The recipe does call for you to make your own pesto, but I just used store bought for time savings.

Pesto Roasted Salmon with Spinach Orzo

Spray a baking pan and preheat oven to 400.
Take 4 slices of salmon and coat with pesto sauce (either store bought or home made)

Meanwhile, boil a pot of water and cook 3/4 cup orzo with 5 (or more) oz. frozen spinach. When that is done drain that and season with nutmeg and 1/2 a cup of fresh mozarella cheese (I just used some fresh grated parmesan instead.)

Roast the salmon for 8-10 minutes depending on desired doneness.


Now today, I used the two leftover pieces of salmon. I boiled a box of bowtie pasta, added a bunch of cut asparagus near the end of the cooking and drained. Then i flaked the salmon and added that to the pasta mixture with another 2 T of pesto sauce and added some pepper.

This was fabulous - we thought it was such a great way to re-use and repurpose the meal that was leftover.

Highly recommend the salmon. It was a little oil so one small piece is more than enough - but really overall it was light and flavorful.

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