33
34
1
tablespoon (15 ml) olive oil
6
small Yukon Gold or similar potatoes, well
scrubbed, opposite ends trimmed flat with a
knife
6
teaspoons (30 ml) prepared Pesto
(recipe follows)
2
pounds (1 kg) skinless salmon fillet,
cut into 6 equal portions
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
6
fresh basil leaves
Nutritional information per serving:
Calories 390 (46% from fat) • pro. 32g • carb. 21g • fat 20g
• sat. fat 4g • chol. 85mg • sod. 379mg • fiber 2g
Salmon and Pesto Potatoes en Papillote
Just add a simple green salad for a quick and easy dinner.
Makes 6 servings
Preparation: 10–15 minutes, plus 18 minutes baking time
Preheat the oven to 400°F (200°C). Cut 6 pieces of aluminum foil, each 16 inches (40.5 cm) long.
Brush a 6 x 4-inch (15 x 10 cm) area in the center of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time. Remove each potato; restack and
reserve separately.
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled portion of a
sheet of foil. Spread one teaspoon (5 ml) of the pesto on the fanned slices. Top with a salmon fillet. Bring
the two cut sides of the foil together over the center of the salmon; fold over 1 inch (2.5 cm), then fold over
2 more times. Fold the ends in twice, in ½-inch (1.25 cm) folds, to complete the seal. Repeat until all the
salmon and potatoes have been prepared and wrapped. Bake in the preheated oven for 22 minutes.
While the salmon is in the oven, stack the basil leaves and roll. Slice in
1
⁄
8
-inch (0.3 cm) intervals to create
a chiffonade. When done, the packets will be puffed. Prick with the tip of a sharp knife to vent the steam,
then carefully open. Serve immediately on warmed plates sprinkled with the basil chiffonade.
Nutritional information per teaspoon (5 ml):
Calories 43 (82% from fat) • carb. 1g • pro. 1g • fat 4g
• sat. fat 1g • chol. 2mg • sod. 71mg • fib. 0g
2
ounces (60 g)
Parmigiano-Reggiano, cut
into ½-inch (1.25 cm) pieces
2
garlic cloves, peeled
3
cups (750 ml) packed fresh basil leaves,
washed and dried
4 to 6
tablespoons (60 to 90 ml) extra
virgin olive oil
5
tablespoons (75 ml) lightly toasted pine
nuts or walnuts
¼
teaspoon (1 ml) kosher salt
Pesto
Our pesto is lower in fat than traditional pestos, and just as flavourful.
Makes
1
⁄
3
cups (75 ml)
Preparation: 5–10 minutes
Insert the metal blade. With the machine running, drop the cheese down the small feed tube and
process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic
down the small feed tube; process to chop, about 5 seconds. Scrape the work bowl. Add the basil to
the work bowl. Pulse to chop, 20 to 30 times. Scrape the work bowl. With the machine running, add
4 tablespoons (60 ml) of the olive oil in a slow drizzle through the hole in the pusher; add the remaining
olive oil to taste. Scrape the work bowl; add the reserved cheese, pine nuts and salt, and pulse to
wincorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to
allow the flavours to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent
discolouration. Keeps 5 days in the refrigerator, or may be frozen.
