Nutritional analysis per serving:
Calories 43 (82% from fat) • carbo 1g • pro 1g • fat 4g
sat. fat 1g • chol 2mg • sod 71mg • fib 0g
1 tablespoon extra virgin olive oil
6 Yukon Gold or other new potatoes,
4 ounces each, well scrubbed,
opposite ends trimmed flat with a knife
6 teaspoons Pesto – recipe follows
2 pounds skinless salmon fillet,
cut into 6 equal portions
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 fresh basil leaves
Nutritional analysis per serving:
Calories 390 (from fat 46%) • pro. 32g • carbo. 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 1/2-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.
43
2 ounces Reggiano Parmesan,
cut in 1/2-inch pieces
2 cloves garlic
3 cups packed fresh basil leaves,
washed and dried
4 to 6 tablespoons extra virgin olive oil
5 tablespoons lightly toasted pine
nuts or walnuts
1/4 teaspoon 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. Remove and reserve. With the machine running, drop the garlic
clove 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 run-
ning, 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 reserved cheese, 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.
