Back from Spring Break (are you, too? Yay, us! Summer vacation looms next on the calendar!) and I was about to finalize and post the big ol’ “Answers to Thy Questions” post. But, I have this thing about giving you food. It’s my love language. And, if I don’t offer you up some sort of scrumptious edible, I feel like I’m shortchanging your life. I mean, if you’re stopping by a food blog, you really deserve a dose of food. So, here you go. Salmon so pretty, it deserves it’s own set of Spanx, dangly earrings, and a name like Jezebel.
Oh, Jezebel. You minxy salmon. We find you irresistible.
So, secret. Jezebel isn’t really salmon. She’s steelhead trout, which is cheaper to buy at Costco, and happens to be more sustainable. So we’re saving the world and such. You know.
So, double secret. Jezebel doesn’t have Spanx. She just gets a rich and dazzling slathering of homemade pesto. Which is made the cheap way, with walnuts instead of pinenuts. And, all the leftover fresh herbs you have in your house. I used hunks of wilted basil and mint. You could toss in some parsley or cilantro if you so deemed such fit for consumption. Keep thyme, sage, and rosemary to a dull roar minumum if you do use them. And, like the song, don’t mix those three herbs with cilantro. I mean, what if Simon and Garfunkel had sung “parsley, sage, rosemary, and thyme…and cilantro?” The song woulda ended up in the back of a mariachi truck, and been lost in the archives of Escondido.
Pesto and music. They can learn a lot from each other.
Back to Jezebel. I kinda lied about the whole dangly earrings thing, too. She just gets all showy with fresh-grated lemon zest and fresh-chopped parsley. I mean, see what I mean? The girl is minxy. She’s getting all fresh with…well…everyone.
And you’re gonna love her for it. With every single bite.
Lemon-Mint Pesto Drenched Salmon
1/4 cup parmesan
1/4 cup walnuts
1/3 cup fresh mint
1/4 cup fresh basil
2 cloves garlic
1 lemon, squeezed freshly zested
1/4 cup olive oil (roasted pepper)
2-4 pounds salmon or steelhead trout
1/4 cup fresh parsley, finely chopped for garnish
Place parmesag, walnuts, mint, basil, and garlic into a blender or food processor. Drizzle olive oil and lemon juice over the top of the mixture and continue to blend until all ingredients are very finely chopped.
Preheat oven to 400 degrees. Spread pesto over the top of the salmon or steelhead trout. Place on a parchment-lined baking sheet, and bake in oven for 18-22 minutes, or until the fish flakes easily with a fork. Remove, top with fresh lemon zest and parsley. Serve and enjoy!!!