Here's what's happening this week. After pigging out all weekend on gumbo, yes...I made a gumbo that will rival yours...I decided to lighten up on things a bit. I am on YET ANOTHER quest to lose weight. But, it is just too dang hard to not cook whatever I feel like trying out. My culinary skills have blossomed and I REFUSE to let my butt size hinder that! With that being said, I have decided to move into a Summer meal session (along with the workout plan that has to counteract said sessions). I am fully aware of the fact the Florida is light years closer to the sun right now than you are but I think these could fall within your Spring time taste buds as well. For today, I stopped by the Fresh Market and bought some salmon. I had the butcher trim off the skin for this recipe. Now don't grimace, but I bought some freshly made pesto from the deli because frankly, this is a big week at work and I want to make it a bit easier! Then I grabbed a giant red heirloom tomato...here's what became of it all:
Ingredients (serves 2)
* 2 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon (poke a few holes in it with a fork)
* 2 (4 to 6-ounce) pieces salmon
* 1 palm full of sliced almonds
* 1/4 cup purchased pesto
* 1 tomato sliced
Directions
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 2 pieces of puff pastry. Also place the 2 pieces of salmon, being careful to make sure they are not touching. YES, it all cooks on one pan!! Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
