Copyright Joanne Kidd


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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