A Recipe for Salmon Steaks with Pesto and Roasted Tomatoes
As I was preparing the photo shoot for this particular blog post, the juxtaposition between the photos I was taking and the mess around it was priceless. While I don't write during nap time, I do cook and set up shop to take pictures because the natural light is great by the kitchen window around that time. As I was snapping shots with about five baby bottles in the sink and splatters of pesto and oil all over the counter, I thought to myself, you know... they don't really warn you about how unglamarous that "work/life balance" struggle can be...
In the end though it was worth it, because I loved the way this pesto came out. It has the nutty flavor from the pine nuts, the freshness of the basil, and a nice kick from the garlic and romano cheese. My youngest daughter and I were actually sharing spoonfuls at one point... And then of course, if you love salmon steaks, I can't think of a better way to top them off than with a garnish of fresh pesto. Delicious!
Salmon Steaks with Pesto and Roasted Tomatoes
Double the recipe if you want more of a sauce. 2 tablespoons = 1/4 cup
1 cup basil
1/4 cup olive oil
1/4 or 1/2 of a garlic clove
2 Tablespoons pine nuts*
2 Tablespoons parmesan or romano cheese
Salt and pepper to taste
Place all the ingredients in a food processor and mix until fully blended.
* According to Star K: Raw, whole or chopped pine nuts without preservatives or other additives, such as BHT or BHA in corn oil, are approved for Passover. If label states that it is processed in a plant that processes kitniyot or chometz, then it requires a reliable Kosher for Passover certification.
Marinade salmon steaks in a little bit of olive oil
Drizzle olive oil onto a medium large, nonstick pan and turn to medium heat.
When oil heats up, place the steaks on the pan. Cook on each side for several minutes (about 3-5) or until it's cooked to your liking. Or, right before it gets to that point, I like to turn up the heat a bit and sear both sides quickly one more time for extra crispiness/browning. Watch carefully to prevent overcooking.
Preheat oven to 425 degrees. Place grape tomatoes in a baking pan in one layer and drizzle with olive oil until they are nicely coated when mixed. Add salt and pepper and mix again. Place tomatoes in the oven and cook for about 20 minutes, or until they appear shriveled.