I love pesto, especially when I make it at home. However, sometimes if I am in a hurry, I purchase it, freeze what I am not using in small Mason jars, and stick a label with the expiration date. This hack helps me to use food effectively and not waste a drop of it. Boom!
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $11.55 or $5.76 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 salmon filet ($4.50)
1 ½ Angie’s basting oil (1/2 to drizzle over the broccoli & sweet potato) ($1.15)
1 ½ tsp. Angie’s dry seasoning 1 for the fish and ½ for the veggies) (.35)
2 large corn (.60)
2 small broccoli crowns ($1.40)
2 small sweet potatoes ($1.20)
3 tbsp. Tzatziki as dip (.60)
1/3 c. pesto as dip ($1.75)
Chopped chives to garnish (0)
Wash well pat dry and cut the sweet potatoes in about ½ inch slices.
Season the salmon with 1 tbsp. of basting oil and 1 tsp. of my dry seasoning. Refrigerate.
Bring water with a pinch of salt to a boil and add the cleaned corn, cook until tender, about 6 minutes. Remove, set aside.
In the same water you boiled the corn, add the sweet potatoes and cook briefly until tender, maybe under 5 minutes.
Pan-sear the salmon filet in their own marinate until golden brown.
Plate the fillets on one side of the plate, add the pesto on top, the sweet potatoes on sides and broccoli, then drizzle basting oil over the veggies.
Garnish with chopped chives. Done!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.