I’ve been in Austria on a work trip the last few days, and whilst I was there dining out I was hoping to get some international inspiration for my cooking. However (cue huge sigh…) all I seemed to be on offer was bread, meat, potatoes, cake and stodge (why aren’t all Austrians the size of a house??) suffice to say when I got back today I was in desperate need of a plate of fresh broccoli! Supermarket to the rescue – I found a huge bag of organic broccoli and kale for 20pence each so decided to create a new dish with them. I starred at the chicken breasts, salmon, beef mince, pork mince and mackerel that I had also bought for a long time but finally decided upon this little creation – mostly inspired by the huge array of basil which is unbelievably thriving in my London 3rd floor window box right now!
Once you’ve made the pesto this recipe is more of a throw it together dish than a complicated recipe as such but as I find it’s always useful to gain recipe ideas, no shame in including it on the blog. The creamy pesto formed a lovely cripsy edge on the salmon – so well worth the effort. Hopefully something a little fancier coming up with the rest over pesto later this week.
Recipe made enough for 2 portions. The second portion has gone in a tupperware tub for lunch tomorrow.
The Creamy Pesto Baked Salmon
- 2 Salmon fillets
- 3 Tablespoons of my Creamy Basil Pesto
- clove garlic, crushed
- 200g packet of kale
- 2 large heads of broccoli
- 8 cherry tomatoes, quartered
- handful of fresh basil
- squeeze lemon juice
- pine nuts to top
In a large wok, sauté the garlic in some olive oil, and add the kale, continuously stirring till it starts to wilt. Meanwhile steam the broccoli. When the broccoli is ready add to the wok with the kale, and also throw in the tomatoes and torn basil leaves. When cooked through add a good squeeze of lemon juice.
Serve the salmon alongside the kale mix, and chuck some pine nuts on top.