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Friday 22 January 2016
Salmon with Red Pepper Pesto : A Super Friday Fish Dish
Can you believe it, Friday is here again, and for many it's the last day of the working week. What better day than to enjoy this fish dish! It's simply salmon with a red pepper pesto, simply served with spinach ... or vegetables of your choice. Do you see the optimum word 'simply' - well the last thing you want is to spend hours in the kitchen, especially on a Friday night ... you just want to sit, relax and enjoy a good meal ... and yes, why not enjoy a glass of wine with it too ... the choice is yours dear reader.
Ingredients: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto) 2.4 g carb per serving
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan) 3/4 teaspoon (kosher) salt, divided Cooking spray 1/3 cup chopped bottled roasted red bell peppers, rinsed and drained 1 tablespoon tomato paste 1 teaspoon extra-virgin olive oil 7 whole blanched almonds 1 garlic clove
Preparation: 1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth.
Serve pesto over fish.
Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
Tip: If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.