My daughter had a special request for her 19th birthday meal last night. It surprises me every time how quickly this one gets gobbled up. Even our 10 year old son remarks on how yummy it is. It is from Maxine Clark's book 'Weekends with Friends'.
~Salmon Steaks with Hot Pesto and Tomatoes~
4 salmon steaks, 175g each
2 tablespoons balsamic vinegar
2 teaspoons soy sauce
350g baby plum tomatoes, halved
extra basil leaves, to serve
2 garlic cloves, peeled
55g pine nuts
4 tablespoons freshly grated Parmesan or aged Pecorino cheese
55g fresh basil leaves (no stalks)
150 ml extra virgin olive oil
55 g unsalted butter, softened
sea salt and freshly ground black pepper
Put the salmon in a shallow not-metallic dish. Put the balsamic vinegar and soy sauce in a measuring jug, mix well, then pour over the steaks, turning to coat. Cover and let marinate in the refrigerator for 30 minutes.
To make the pesto, put everything in a blender or food processor and blend until as smooth as you lie. Store in a jar with a layer of olive oil on top to exclude the air. Keen in the refrigerator until needed, making sure that each time you use it, you level the surface and re-cover with olive oil.
Remove the salmon from the marinade and put in a foil-lined pan. Cook under a preheated grill for 4 minutes on each side, brushing with the marinade once on each side. Remove from the grill and keep warm. Put the pesto in a saucepan and heat gently until warm and melted. Carefully stir in the tomatoes. Serve with salmon on warm plates with the pesto tomato sauce spooned over, then topped with basil.
My daughter also requested grilled asparagus marinated in a bit of sea salt, olive oil and lemon slices with mashed potatoes. Mind you she also asked for a chocolate birthday cake with creamy pink frosting, sparkles and 19 pink candles. What have I created???
Image via Dingbat Press at Etsy
Recipe via Maxine Clark's book 'Weekends with Friends'