Pesto Salmon

Made this pesto salmon last night. Delicious!

And used the left over salmon the same way you would to make a tuna salad.

2 meals in one! pretty awesome!

1) preheat oven to 350 and prepare pesto.

2) spoon pesto unto salmon and place in baking dish.

3) bake for 30-35 min until fish flakes apart with a fork easily.

Yum! Yum! Enjoy!

Pesto (allrecipes.com)

**Made it without nuts because of Eli's nut allergy and still tasted fabulous!**

Ingredients

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper

Lemony Salmon Fettuccine

Posted by Amy (from pillsbury.com/recipes)

Ok, this is so good. I used fresh salmon and poached it (no canned salmon for me thank you) - and I added fresh spinach to it too while the sauce was thickening. It was really great! ---Amy

INGREDIENTS

1

(9-oz.) pkg. refrigerated spinach or plain fettuccine

1

teaspoon butter or margarine

2

garlic cloves, minced

2

cups skim milk

1

tablespoon all-purpose flour

1/4

cup fat-free cream cheese (from 8-oz. tub)

2

tablespoons grated Parmesan cheese

1

(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked

1/2

teaspoon grated lemon peel

Chopped fresh parsley, if desire

DIRECTIONS

1Cook fettuccine to desired doneness as directed on package.2Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.3Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.4Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
***Could also serve this over cooked cauliflower as a paleo alternative*** ---Holly

Sweet and Spicy Salmon Tacos

Posted by Nessa (from myrecipes.com)

Ingredients

• 1 (16-ounce) package coleslaw mix (10 cups shredded red and/or green cabbage)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons salt-free Mexican seasoning blend, divided
• 1 (1- to 1 1/2-pound) salmon fillet
• 2 tablespoons olive oil
• 8 corn or flour tortillas
• Mango Pico de Gallo

Preparation

• 1. Combine first 7 ingredients and 1 tablespoon Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
• 2. Sprinkle fish with remaining 1 tablespoon seasoning blend. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until done. Break fish into small pieces.
• 3. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.
• 
  

***Could substitute sour cream & mayo mixture with greek yogurt as a healthier alternative. We've mixed greek yogurt with taco seasoning, cilantro and a little lime as a dressing on the tacos ***

Grilled Salmon with Cucumber Salad

from myrecipes.com (posted by Nessa)

Ingredients

• SAUCE
• 1 cup plain whole-milk yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon juice
• About 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• CUCUMBER SALAD
• 1/2 pound Persian or English cucumbers
• 2 teaspoons chopped chives
• 2 teaspoons chopped flat-leaf parsley
• 1 1/2 teaspoons minced shallot
• 2 teaspoons extra-virgin olive oil
• 3/4 teaspoon lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• SALMON AND SERVING
• 4 sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• Fresh dill sprigs

Preparation

• 1. Make sauce: Combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.
• 2. Heat grill to medium-high (about 450°).
• 3. Make salad: Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set dressing aside.
• 4. Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil.
• 5. Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using your fingers or a wide spatula (skin may break into pieces).
• 6. Set crisp skin, if using, on plates and set the salmon on top. Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish. Garnish with fresh dill sprigs. Serve immediately with yogurt sauce (salmon skin will soften as it stands).