Blog fail #337: pressing “publish” on an unfinished post the night before it’s supposed to be sent out. Seasoned bloggers, will I ever stop making public mistakes? Oh well, as my bible study leader in college said, “don’t sweat the small stuff and it’s all small stuff.” I’m just sorry to my email subscribers who got a little tease in their inbox last night. Here’s the recipe you’ve all been waiting for.
Pine Nuts. I bought them in bulk about a month ago for a very good price and thought surely I could put them to good use. I’ve made a couple batches of my delicious “No Crap- Pesto”, but even then, I still have a half of a pound left. I love pine nuts because of their unique flavor and undeniable richness. I had never used them with salmon before, but it paired perfectly with the acidity from the lemon and freshness of the herbs.
Last Friday was sister night. Although most nights are now that I live with Melissa and her husband Josh.
Melissa, pictured on the left, is an accountant who works more/harder than anyone I’ve ever met. She’s entering into her busy season so I wanted to have a special dinner for her when she finally got home around 8:00 p.m. I went to Whole Foods and splurged on Japanese sweet potatoes, Brussel sprouts, and some wild caught salmon.
Here’s a beautiful difference between the professional camera that my cousin, Anna, let me borrow verses my pitiful iphone. I’m slowly trying to figure out food photography but it’s going to be a process so please bear with me and just keep eating in the mean time.
One thing I can’t deny is that my recipes are easy and I wouldn’t put them up if I didn’t absolutely love them and want to share with others. It’s so easy that all I did was preheat the oven to 425, put the salmon on a baking dish, and threw all other ingredients into a food processor. Once the mixture formed a beautiful paste, I smothered it on top of the salmon and baked it for 15 minutes until it was nice and flakey.
- 2 salmon filets
- 3 cloves garlic (minced)
- 3 tbsp pine nuts
- 2 tbsp fresh parsley
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp mustard powder
- salt and pepper to taste
- Preheat the oven to 425 degrees
- Place salmon on a lined baking dish
- In the food processor, blend the garlic, pine nuts, parsley, olive oil, lemon juice, mustard powder, salt and pepper
- Process for about a minute until all the ingredients are chopped up and well blended
- Stir the mixture and then coat the top of the salmon filets with your herb and pine nut paste
- Bake in the oven for 15 minutes or until it flakes with a fork
I have my last 23 mile long run this weekend then begins the tapering!
Anyone else doing a long run? A race? Light jog?
What are your weekend plans?
What’s the last fancy dinner you made for someone?
What’s been your biggest blog fail? Please say someone’s with me on this!