oesa
07-17-2006, 03:31 AM
Easy, good for you, and delicious are my favourite descriptors for recipes. This one is all three...
Salmon:
1 side salmon (about 1kg)
2 tbsp each lemon juice and white wine
8 whole chives
salt and pepperPreheat grill to medium. Put a double thickness of foil (long enough to completely cover the salmon) on a work surface, and spray with non-stick spray. Put salmon on foil, skin side down, and sprinkle with lemon juice, white wine, salt and pepper. Lay the chives on top, and fold up the foil to make a sealed package.
Place on grill over medium heat, close lid, and cook until fish flakes easily - about 15 minutes. Don't peek! While fish is cooking, make mayonnaise:
1/2 cup packed fresh basil leaves
1/2 cup low-fat mayonnaise
2 tbsp chopped chives
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp saltPut all ingredients in blender or mini-chopper and blend.
Serve with salmon.
Serves 8 (The leftovers are good too - flake the salmon and toss it with pasta and salad dressing and you have dinner tomorrow night too...)
I think you could simplify this even more and just mix in some store-bought pesto with the mayo. There were some great (cheap) bags of fresh basil at the farmer's market this weekend, but in the winter, I'll try that variation, and do the salmon in the oven.
Yummy!
Lisa
Salmon:
1 side salmon (about 1kg)
2 tbsp each lemon juice and white wine
8 whole chives
salt and pepperPreheat grill to medium. Put a double thickness of foil (long enough to completely cover the salmon) on a work surface, and spray with non-stick spray. Put salmon on foil, skin side down, and sprinkle with lemon juice, white wine, salt and pepper. Lay the chives on top, and fold up the foil to make a sealed package.
Place on grill over medium heat, close lid, and cook until fish flakes easily - about 15 minutes. Don't peek! While fish is cooking, make mayonnaise:
1/2 cup packed fresh basil leaves
1/2 cup low-fat mayonnaise
2 tbsp chopped chives
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp saltPut all ingredients in blender or mini-chopper and blend.
Serve with salmon.
Serves 8 (The leftovers are good too - flake the salmon and toss it with pasta and salad dressing and you have dinner tomorrow night too...)
I think you could simplify this even more and just mix in some store-bought pesto with the mayo. There were some great (cheap) bags of fresh basil at the farmer's market this weekend, but in the winter, I'll try that variation, and do the salmon in the oven.
Yummy!
Lisa