44
Nutritional information per teaspoon:
Calories 43 (82% from fat) • carb. 1g • pro. 1g • fat 4g
• sat. fat 1g • chol. 2mg • sod. 71mg • fib. 0g
1
tablespoon olive oil
6
small Yukon Gold or similar potatoes,
well scrubbed, opposite ends trimmed
flat with a knife
6
teaspoons prepared Pesto
(recipe follows)
2
pounds skinless salmon fillet,
cut into 6 equal portions
¾
teaspoon kosher salt
½
teaspoon 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. Cut 6 pieces of aluminum foil, each 16 inches long.
Brush a 6 x 4-inch 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 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, then fold
over 2 more times. Fold the ends in twice, in ½-inch 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 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.
2
ounces
Parmigiano-Reggiano
,
cut into ½-inch pieces
2 garlic
cloves
3
cups packed fresh basil leaves
4 to 6 tablespoons extra virgin olive oil
5
tablespoons lightly toasted pine
nuts or walnuts
¼
teaspoon kosher salt
Pesto
Our pesto is lower in fat than traditional pestos, and just as flavorful.
Makes 1
1
⁄
3
cups
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. 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
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 pine nuts and salt, and pulse to incorporate and chop the nuts.
Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend.
Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5
days in the refrigerator, or may be frozen.
