Thursday, August 7, 2008
I often make what my family calls "mixtures" for weeknight dinners. It usually involves some sort of protein, some sort of cooked grain, some sort of vegetable (in this case swiss chard pesto), and lots of wonderful flavorings (usually garlic and spices), all mixed together into one dish. I add a salad to it and call it dinner. Leftovers are great in an omelet or as a stuffing for a gluten-free tortilla the next day.
Wild Salmon and Rice Medley with Swiss Chard Pistachio Pesto (Serves 6)
This makes more pesto than necessary for this recipe, but it's a good thing... really! You can refrigerate the leftovers and use it the next day over some pasta or with scrambled eggs. It's also dairy-free but you won't miss the cheese, it stands up on its own just beautifully.
To make the pesto:
In a food processor combine:
3 large swiss chard leaves, stems removed
2 garlic cloves
1/2 cup of shelled pistachios
Juice of 1 lemon
1 tablespoon of Tahini
1 tablespoon of honey
1/2 teaspoon sea salt
1/4 cup of olive oil
-Pulse, scraping the sides a few times with a spatula, until completely combined into a paste.
For the fish:
1 pound of Salmon Fillet, skin removed
1/4 cup of pesto
-Preheat oven to 400F. Rub the pesto on the fish and then transfer to oven. Bake for 15 minutes and change the setting of the oven to Broil on high. Cook for another five minutes and check for doneness. Fish should be flaky and about 145F internal temperature. This might take longer or less time depending on the thickness of your fillet.
1 tsp of olive oil
2 cups of precooked rice (I like to use brown rice or a medley)
1 15oz can of chickpeas, drained and rinsed
1/4 cup of pistachio pesto
Salt to taste
1 cooked pesto salmon fillet, flaked into bite-size morsel
-In a pan on medium heat warm the oil. Add the rice and saute until hot. Add the chickpeas and combine with rice. Saute a few more minutes. Add the pesto and cook an additional minute, mixing well to combine. Taste for salt, adjust to taste. Add the flaked salmon, mix and serve.