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Friday, October 28, 2011

Pistou Salmon

Now, it's not a true blue pistou (did you see what I did there?) because I pureed it and used a bit of that Trader Joe's butternut squash soup to add liquid to it without having to use like 1/4 cup olive oil because holy calories, batman. But it's still absolutely delectable.

Pistou Salmon*
serves two

- 1 heaping tbsp minced garlic
- 15 - 20 leaves fresh basil, torn
- olive oil, a drizzle or two
- butternut squash soup, a drizzle or two
-12oz - 1lb salmon fillet
- olive oil
- 1/4 cup freshly grated Parmesan, divided in two portions

First thing's first: make your pistou puree. Gorgeous, especially against the red of my trusty brush!

Okie doke, so get your salmon ready and nestled in the pyrex:

God, just look at that gorgeous fish, it's like a jewel in a platinum setting. Sorry, I'm having a cocktail. Drizzle olive oil on your fish, use a basting brush to distribute the oil evenly, and sprinkle half your cheese directly onto the fish:

Take your pureed pistou and, using your brush, dab the puree onto the fish. The cheese can make it kind of tricky but I firmly believe that initial layer of Parm really adds to the flavor so just bear with it:

Alright, delicious! Now, because I always add more cheese, add more cheese:

But hey, it's not a TON of cheese, and remember, we nixed all that olive oil, so party down. Throw into a 375 degree oven for about 25, 30 minutes. Meanwhile, make your rice; thaw some frozen mixed veggies and fold into the rice once the rice is done. I had a little red bell pepper from our garden so I diced him up and added him, too:

Ooh, the fish is ready! Let's check it out:

Can I get a hell yes? A Hallelujah, perhaps? Plate it up and enjoy!


*I actually use steelhead trout because it's lower in calories and tends to be cheaper but it looks and tasted very close to salmon

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