Three Cheers for Salmon!
If salmon isn't on the grill here at least once a week, it
would only be because there wasn't one single ounce of it
left in this town! (This is not... I repeat, NOT
sockeye salmon.) (Yeck!) This is just the regular
salmon found in a supermarket fresh fish case. Mine is
from Publix. I usually buy between 1 and 1.3 lbs.
It's one of my favorites for breakfast as a cold leftover, so
I buy more than I need.
Salmon
is low in calories and high in protein, rich in omega-3 fatty acids,
and a
good
source of the B-vitamins, selenium, niacin and vitamin B12.
(Niacin, which is necessary for the chemical processing of
fats in the body.)
(Glad it's good for me!)
Wanna try it? Here's all you
do:
-
Take a piece of
foil and double it, then make a little pan out of it by
folding up the edges. Spray the bottom with Pam olive
oil (or the regular kind if you don't have the olive oil
variety.)
-
Rinse your salmon
and put it in the foil pan. Sprinkle with lemon
pepper.
-
Spread about one
tablespoon of Classico Traditional Basil Pesto (usually
found in the isle with the spaghetti sauces) on top.
-
Light left and
right burners of a gas grill and turn to medium heat on
each. Put the foil pan with salmon on the left side
and shut the lid. This allows the heat from the right
burner to circulate around and bake the salmon.
-
In about 12 - 15
minutes, when the edges are bubbling and getting crispy, it
should be finished. Be sure not to overcook because
this will dry it out.
Just as an added note, Classico also
makes a Sundried Tomato Pesto that is almost as yummy good
as the basil pesto on salmon, as well as on Tilapia!
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